…and have some really good winter food to go along with it!
But chili and slow cookers go hand in hand. There is just something about that long, slow simmer that makes for the best, flavor packed meal.
Sprouting the beans before you get them into the slow cooker will make for a much more pleasant digestion experience 🙂 If you know what I mean! Sprouting beans not only makes the nutrients in the beans more available for your body to absorb, but it also makes them less “gassy” to digest, and is easier on the gut. It involves very little hands on time and red beans sprout very easily and quickly.
- 1 – 1 ¼ lb dry organic red beans
- 1-2 lb grassfed ground beef, browned (depending on where your budget is – 1lb works just as good and I do that often!)
- 2 medium onion, chopped
- 1 small/medium head of garlic, minced (about 8 cloves)
- 2 zucchinis, large chop
- 2 green peppers, large chop
- 3 jalepenos, seeded and de-ribbed, then chopped
- 2 quarts beef bone broth (chicken broth works too if that is what you have. Homemade preferable – see Tips below for how to make your own easily in the slow cooker!)
- 1 – 15oz can organic tomato sauce
- 2 – 15 oz cans organic diced tomatoes
- 1 ½ TB organic chili powder
- 1 tsp organic paprika
- ¼ tsp organic chipotle powder
- 1 ½ TB sea salt, to taste (if you are using broth that is already salted you can back off on this)
- Optional TB or 2 of organic pure cane sugar to cut the tomato acid if needed.
- Optional whole sour cream or shredded raw cheese to garnish
- The red beans need about 8 hours to soak and then about 24 hours to sprout, so start them a couple days before you want to make the chili.
- Put the dry beans in a large bowl and fill with water to cover about 3 inches. Put the bowl under the light in your oven to stay warm over night to soak, about 8-10 hours.
- Drain the beans, put them back in the bowl WITHOUT WATER, and place them under the light in your oven until they sprout – it will take about a day. Rinse and drain the beans a 3-4 times during the sprouting time.
- Put the sprouted, uncooked beans in the slow cooker, along with the rest of the ingredients and cook on low for 10 hours.
- Top with whole sour cream, or raw shredded cheese if desired!
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- Here is how to make your own bone broth in the slow cooker! Too easy! And will fill your chili with nutrient dense, rich flavor!
- I get these canned organic diced tomatoes and tomato sauce at Costco. Tomatoes are one of those dirty dozen produce items that I almost always buy in organic.
- Peppers are another dirty dozen item, so spices like paprika, chili powder, and chipotle powder are important to buy in organic.
- I buy dry organic beans in bulk at our local health food store, but ask around at farmer’s markets and look into co-ops – that is a typical item for those venues too.
- This amount of chili makes enough for my family of 5 to have dinner plus a little over 3 quarts left for the freezer. This makes a great quick pull out lunch or dinner, and the flavors only get better over time!
- I use a large 8 quart slow cooker for this recipe.
- Here is how I make the gluten free cornbread you see in the photos to go with your chili! Get a big spread of real butter up on top too!