Sprouted Bean Chili
1/4 cup each of dried red kidney beans, white navy beans, and adzuki beans.
1 red onion, diced
2-3 tomatoes, skin removed and diced (put in boiling water for a few minutes, until the skin slides off easily)
3 cloves garlic, minced
1 3-inch cinnamon stick
1 bay leaf
1 tbsp coconut oil
1 tbsp of both dried parsley and oregano
1 tbsp chili powder (alternatively, use jamaican jerk seasoning)
1/2-1 tsp cumin powder
1-2 tsp curry marsala (optional)
1 – 8 oz package tempeh (flavored or unflavored, your choice)
1. Bring enough water to cover beans to a boil. Add beans and turn off heat, let soak for at least 8 hours, or overnight. Add more water as neccesary.
2. In a large soup pot, saute the cinnamon stick, cloves, and bay leaf in the coconut oil until the fragrance is released, then add onions and cook until soft.
3. Add the tomatoes and garlic, and cook a few minutes longer.
4. Add chili powder (or jamaican jerk seasoning), cumin, herbs, and curry marsala and mix well with tomato mixture.
5. Add 3 cups water (more if needed), and the beans (rinsed and drained from the soaking water). Put on lid and simmer until beans are fully cooked.
6. Crumble the tempeh into very small pieces, to resemble ground beef. Add to the bean soup, along with more water if necessary. Cook for an aditional 10 minutes.
(This recipe can be made a day ahead, and eft-overs can be frozen and gently re-heated at another time.)