Another great dish from a client! As with anything involving beans or other seeds, it is important to soak them at least overnight the day before. Even better to give chili beans a bit more time to “sprout” or germinate by starting in the morning covered with water, then drain and rinse, then let them sit damp (covered with a damp paper towel) overnight. The sprouting process and activates enzymes which break down phytic acid—the source of unwanted side effects in beans, read more here…
Shown with dairy-free grated mozzarella-style almond cheese—Lizonetti makes a nice brand available in the health food section of regular grocery stores.
Serves 8
Ingredients:
3 cups white beans (soaked 12-24 hours in water to cover plus 1 tablespoon apple cider vinegar, drained)
3½ cups chicken broth (enough to cover to about 2 inches above the beans)
2 garlic cloves, minced
2 jalapeno peppers, chopped (add more if needed 😉
1½ cups red, yellow, orange peppers, seeded and chopped
1 cup onion, chopped
salt, pepper, cumin, oregano, allspice to taste (any are optional)
Optional: 6 slices of un-sugared bacon or 2½ cups chicken, cubed
Preparation:
Place all ingredients in a crock pot and cook covered on low heat for 8 hours (or all day while you are at work)…
Come home to the smell of hot and amazing soup …. ahhhh
Copyright © 2013 Marie Sternquist. All Rights Reserved
