This is an easy, high protein, savory dish.
I made this as a Celebrity Chef at the State Fair Of Texas one year.
Everyone loved it!
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 author and publisher are not liable for the misuse of this material. This article, website, podcasts, and books are strictly for informational and educational purposes. Nancy Alisa Gibbons Addison offers information and opinions, not a substitute for professional medical prevention, diagnosis, or treatment. Please consult with your physician, pharmacist, or healthcare provider before taking any home remedies or supplements, or following any treatment suggested by Nancy Addison or by anyone listed in the books, articles, or other information contained here. Only your healthcare provider, personal physician, or pharmacist can provide you with advice on what is safe and effective for your unique needs or diagnose your particular medical history.
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