Here is a quick tip and recipe for a batch of vegetarian chili. Early girl tomatoes are in season and this was the perfect dish to use them in (aside from the fresh bruschetta I made this weekend;)
Packed with loads of fiber and vitamin B6 - great for balancing hormonal levels. I soaked the beans for a couple days before to increase the digestibility. This process is cheap, easy and helps your body absorb all the goodness beans have to offer.
yields: three 32oz jars
prep time: 10 minutes
cook time: 1.5 hours
Sprouting and Cooking Beans
1/2 cup each black, kidney and chickpeas
1 strip of kombu or seaweed
- In a glass bowl cover beans with water (make sure they stay covered with water).
- In the am, drain and fold into a tea towel over a colander in the sink.
- Rinse with water many times as you can throughout the next 24-36 hours.
- Once sprouted, transfer to a pot add the seaweed, cover with water and bring to a boil.
- Boil for 10 minutes, remove seaweed, strain and set aside.
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 bell pepper, diced
- sprouted bean mixture
- 8 small tomatoes, chopped
- 1/2 bunch spinach, chopped
- 1 jalapeno, diced seeds removed
- 1 tbsp chili powder
- 1 tsp cumin
- 2 cups vegetable stock (or more if needed)
- 1 cup cooked quinoa
- 1 jar tomatoe paste
- 1/2 bunch cilantro, chopped
- 1 lime, juiced
- season with sea salt and pepper
- In a large stainless steel pot, add the first 4 ingredients, saute until soft.
- Add the rest of the ingredients except lime, salt and pepper.
- Bring to a slight boil and then turn to a slow simmer for 20 minutes.
- Taste for flavour and season with lime, salt and pepper.