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You can serve this chili with a sprouted brown rice or even put it into organic
taco shells with some lettuce for healthy plant-based tacos.

Why would you want to sprout your beans or rice?  The reason is that, by soaking them and sprouting them, you are removing phytic acid and making the beans more digestible.
To sprout beans (or rice, quinoa, peas, lentils, nuts, or anything else with enzyme inhibitors and phytic acid) soak the beans 12–16 hours or more, in purified water.  Then pour off the water, and then cook the beans as you normally would.

I recommend buying organic, non-GMO if possible.

Makes 4 servings.

Ingredients:

3 ½ cups sprouted and cooked kidney beans

2 T. organic, pure coconut oil

1 fresh jalapeno, cored, seeded, minced (the seeds are very hot, so only add them if you wish your chili to be very hot!)

2 red onions, chopped

2 large cloves of garlic, minced

2 tsp. red wine vinegar (organic rice vinegar or coconut vinegar are also good types)

1 ¼ cups vegetable broth

1 ¼ cup crushed, tomatoes (chopped)

2 T. Chili powder

1/8 tsp. chipotle chili powder (optional, if you like it hot)

½ tsp. unrefined, mineral-rich salt

¼ tsp. freshly ground black pepper

¼ tsp. Ceylon Cinnamon

5 T. fresh cilantro, chopped

Directions:

1. Heat the coconut oil in a large pot, big enough to hold about 5 or 6 cups easily.

2. Sauté over medium heat: the chopped onion, jalapeño, and vinegar. Stir about 5 minutes until the onion gets soft.

3. Add the garlic (minced) and sauté another minute.

4. Stir in the broth, tomatoes, chili powders, salt, pepper and bring to a full boil and cook for 3 minutes.

5. Stir in the cooked, sprouted beans and bring to a full boil again. Then reduce the heat to medium and simmer about 5 minutes.

6. Remove from heat and stir in half the cilantro, and save the remaining cilantro to use as a garnish.

7. Serve warm in bowls, with some grated cheese (you can use plant-based cheese) and a sprinkle of cilantro top.

Variations:

1. Serve with whole, sprouted, cooked and warm rice.

2. Add sliced mushrooms to the mixture. Add the sliced mushrooms with the beans for more nutrition.

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The information from Nancy Alisa Gibbons Addison, Organic Healthy Lifestyle is not offered for the diagnosis, cure, mitigation, treatment, or prevention of any disease or disorder nor have any statements herein been evaluated by the Food and Drug Administration (FDA). We strongly encourage you to discuss topics of concern with your health care provider.

Medical Disclaimer: Information provided in this article, book, podcast, website, email, etc. is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC, AADP. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professionals, or any information contained on or in any product label or packaging.

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The post Texas Vegetarian Chili Recipe – Plant-based & Gluten-free appeared first on Organic Healthy Life - Nancy Addison - Nutrition.

The health benefits of this type of plant-based food are many. When beans are rich in color, then they are high in antioxidants as well, because the antioxidants are in the color pigment. Black beans have the highest amount of antioxidants. Beans have also been shown to reduce the risk of cancer. Beans can also help stabilize blood glucose levels, because of the high fiber content, which makes them a great food for diabetics. In addition to those postivie health benefits, “people who consume beans may be less likely to die of a heart attack, stroke, or other cardiovascular health problem.” They have also been shown to help lower cholesterol levels naturally.

Beans are highly nutritious when prepared properly. This recipe is vegan and gluten-free. Always buy certified organic, non-GMO beans for the most nutrition and health benefits.

Beans are inexpensive and easy to store. Store uncooked, raw beans in a dark, cool, dry place. Beans are easy to freeze and thaw, so make a large batch and freeze some in small glass freezer to oven containers to use later. Beans are one of my favorite things to add to salads, a stir-fry, or have as a side dish with soup or bread.

Note that one pound of dried beans will yield about 5–6 cups cooked beans.

The optional seaweed in this recipe adds nutrients and helps make beans more digestible.

Ingredients:

1 lb. dried beans (any variety)

Pure water, plus more for soaking and cooking

1 tsp. pure coconut oil

2-inch piece seaweed (optional)

unrefined sea salt to taste

Directions:

1. Check beans and discard any that are shriveled or discolored. Also, make sure there are no little stones or foreign matter mixed in with the beans.
2. Sprout the beans, so they are more digestible. Beans have phytic acid that prevents them from being digested easily. Sprouting the beans makes them more nutritious as well as easier to digest.

Soak beans overnight or for a couple of days (depending on size of bean. Large beans need to soak at least 2 or 3 days to sprout.) in pure water. Make sure the dish is large enough for beans to double or triple in size and can hold enough water to cover them by at least two inches. Check them each day and add more water as needed. When you see a tiny split or sprout, they are ready to cook.

3. Discard the water the beans were sprouted in.
4. Put the sprouted beans in a large pot and fill with enough new, purified water to cover the beans by about two
 Add salt, coconut oil and seaweed, if using. Bring water to a boil.
5. Reduce heat to a simmer, and cook beans until
tender, 45 minutes to an hour, depending on the size of beans. Larger beans will take longer. Add more water if it gets too low and the tops of beans are showing.
6. Remove from heat and they are ready to eat.

Variation: Add a little extra virgin, pure coconut oil for additional richness.

By Nancy Addison

Nancy’s website is www.organichealthylife.com

If you would like more easy, healthy recipes, you can find them in “How To Be A Healthy Vegetarian,” 2^nd edition, Page 250, by Nancy Addison. It won Best Specialty Cookbook of the Year, 2017-2018, in the Book Excellence Awards.

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