Because the pinto beans in this chili are sprouted prior to cooking, they digest as vegetables. That's a good thing for people who are watching their carbs. For more information on that, and to see other uses for sprouted beans, see 5 Yummy Ways to Use Sprouted Beans.
Rest assured, those who normally shun sprouts won't know the difference. 😉 The beans become part of the soup when barely sprouted and they don't taste any different.
With the exception of sprouting the beans for about three days prior to making the chili, you can use any favorite chili recipe. This is my general recipe for making sprouted bean chili. Adjust the seasonings however you'd like. This isn't a spicy chili, so if you use my suggestions, you'll end up with a mild chili that everyone will like.
Basic Sprouted Bean Chili
Sprout the beans
- 2 cups pinto beans dry
- pure water
Prepare the chili
- 1 onion diced
- 3 cloves garlic diced
- 1 pound grass-fed ground beef
- 1 can tomato paste
- 4 cups broth homemade or pure water + additional as desired for consistency
- 2 teaspoons sea salt use additional as needed to taste
- 1/2 teaspoon black pepper plus additional to taste
- 1-1/2 to 2 tablespoons ground cumin or to taste
- 1 tablespoon paprika or to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- garnishes such as; sour cream, diced onions, chopped cilantro, shredded cheese, etc.
Sprout the beans
Takes approximately one to three days.
Soak the dry pinto beans in water overnight, or for 8 to 12 hours.
A stainless steel pot with a lid makes a good sprouting container.
After 8 to 12 hours, use the lid to help drain the water without spilling the beans.
Leave the pot out at room temperature, with the lid partway off, so the beans have plenty of airflow while they begin sprouting.
Now for the next two to five days, rinse the beans well each morning and evening.
If the temperature is warm (higher than room temperature - 72 degrees), add a mid-day rinse, or additional rinses as necessary to keep beans fresh.
Watch for the beans to sprout.
When most of them have 1/8" to 1/4" sprouts, they're ready to become part of the chili.
If it has been awhile (like half a dasince the last rinse, give them a good final rinse and drain.
When the beans are sprouted and ready, prepare the chili.
Prepare the chili
Brown together in a medium or large stockpot over medium to medium-high heat: ground beef, onions, and garlic. I leave the meat somewhat chunky - this way everyone gets a few decadent-sized pieces in their bowl, rather than a million minuscule pieces. That's what we like.
Combine the tomato paste and stock (or watein a 4-cup measuring cup, and whisk until smooth.
Add to the meat mixture.
Add the beans and all spices.
Bring to a simmer, then turn down heat and let simmer for 20 to 30 minutes to cook the sprouted beans and develop flavor.
Serve with desired garnishes.
Other Chili Recipes!
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