Slow Cooker Sprouted Chili
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.
Servings: 10 servings
- 1-1 1/4 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!
- 15 oz organic tomato sauce 1 can
- 30 oz organic diced tomatoes 2 cans
- 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!