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A chunky veggie chili made with sprouted beans and fresh spices and herbs for optimal digestion. Hearty kidney beans, sun-dried tomatoes, carrots, celeriac, parsnip, onion, ginger, and garlic make up this warming comforting bowl of chili. If that’s not already enough flavor, you'll pack it with even more punch from chili powder, paprika, fennel, fenugreek, bay leaves, curry leaves, and a few other little goodies. It may be a long list of fresh ingredients, but when everything stews together, it’s heaven in a bowl and well worth the extra effort. When you get just the right texture and mix of spices, it’ll feel and taste meaty, even though there’s no meat.

Sprouted Kidney Bean Chili [Vegan]

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Ingredients You Need for Sprouted Kidney Bean Chili [Vegan]

To Make the Vegan "Sausage" Spice Blend:
  • 1 tablespoon fennel seeds
  • 1 tablespoon fenugreek
  • 1 tablespoon mustard seeds
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon peppercorn

To Make the Chili:

  • 1 cup kidney beans; soaked & sprouted
  • 1-quart water
  • 1 cup carrots
  • 1 cup sun-dried tomatoes
  • 1/2 cup celeriac
  • 1/4 cup parsnip
  • 1/4 cup onions
  • 3-4 cloves garlic
  • 1 tablespoon ginger
  • 1 tablespoon soy sauce
  • 2 bay leaves
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon; vegan "sausage" spice mix (above)
  • 1 teaspoon sea salt
  • 10 curry leaves; optional

How to Prepare Sprouted Kidney Bean Chili [Vegan]

  1. Soak the beans overnight for 8 hours, then rinse and drain twice per day until little tails have sprouted.
  2. Cut the veggies, carrots, celeriac, parsnip, and sun-dried tomatoes into bite-sized pieces. Quarter the onions and thinly slice the ginger and garlic.
  3. Add the rest of the ingredients, and stir it all together.
  4. Slow cook on high for 4 hours, turn down to low for 1-2 hours. Or cook on low for 8-9 hours.
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    Nutritional Information

    Per Serving: Calories: 201 | Carbs: 35 g | Fat: 4 g | Protein: 10 g | Sodium: 828 mg | Sugar: 7 g

    Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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