A guest post/recipe from Traysiah Spring and Tom Bakken. Excerpt from their recent book, Clean Green Eating, Plant-Based to Feel Great!
This is a delicious slow-cooked chile con carne.
Easy to make, yet it takes a full day to cook. So rich and delicious – it’s worth the wait! You will need a large electric Crock-Pot for this recipe.
Pictured below is the Crock-Pot we use.
1 cup each of dry, uncooked –
White Navy Beans
Garbanzo Beans(or any 5 of your favorite beans)
Large pinch of Salt
3 Bay Leaves
2 stalks Celery
1 handful of Baby Carrots
1 Red Bell Pepper
1 large Tomato
3 tbsp Coconut Aminos
1 dash of Balsamic Vinegar
2 tbsp Dijon Mustard
1 small can of Tomato Paste
3 tbsp Avocado Oil
2 tsp Chipotle Powder
2 tsp Smoked Paprika Powder
1 tsp Chili Powder
This recipe takes a full day to make. Plan to make it for the following day.
The afternoon of the first day –
Soak the dry, uncooked beans in a bowl of filtered water for 3-4 hours. Make sure there is double the amount of water than beans, in the bowl. The beans will soak up the water.
Later that evening –
Rinse the beans thoroughly, then put them into a large electric Crock-Pot.
Fill the Crock-Pot with water up to about 1 inch down from the top edge.
Add a large pinch of salt and 3 bay leaves.
Turn the Crock-Pot on high and set the cook time for 12 hours. Let the beans cook overnight – at least 8 hrs.
The next morning –
Chop all the vegetables into small pieces and add to the chili.
Add the rest of the ingredients and stir thoroughly.
Add more water if it has cooked down too much.
(Spicing – for a mild yet tasty chili – just use the Chipotle powder and Paprika, but not the Chili Powder.)
Then let the chili cook for another 3-4 hours on high.
In the afternoon –
When it is fully cooked, turn the Crock-Pot to warm. Serve from the Crock-Pot. In the above picture the chili is served with “Eazy-Peazy Crackers” cut into long strips (see recipe).
This is a great dish for entertaining. Guests can help themselves over several hours.
Enjoy this hearty and delicious feast!