This vegan, gluten-free recipe is for the slow cooker, but you can also do it on the stove. Fill a mason jar or three of your favorite dried beans from your local health food bulk section. Try slow cooking your beans for extra flavor, less gas, and less waste in the landfills. 💚 🌏 💙
I like to use three varieties of beans–in this version they are kidney, pinto, and black-eye peas for difference in color and texture (plus–they are what I had in stock!). You can use one or two types if you like.
NOTE: Swap out anything for your optimal ingredients. If meat is optimal for you–go for it! If you can tolerate beer and have one lying around, this is a good recipe to add one for some bitter/tangy flavor. More substitution ideas below.
What You’ll Need
Makes about 6-8 servings.
- 3x 3/4 cup dried beans (3/4 cup dried beans is equivalent to 1 15 oz can. Do three cans of beans if that’s what you have available)
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 2x 28oz cans of tomatoes (diced or crushed or a variety)
- 3 long celery stalks, chopped
- 1 apple, chopped
- 1 red bell pepper or a few sweet peppers, chopped
- 1 can jackfruit (optional)
- 1-2 cups cashews (chopped or whole, raw or roasted)
- 1/4 cup red wine vinegar
- 1/2 cup raisins
- 1-2 bay leaves
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1/2 tsp cumin powder
- 1 tsp allspice
- 4 tsp smoked paprika
- 1 1/2 tsp parsley (or 1 tbsp fresh at end)
- 1 1/2 tsp basil (or 1 tbsp fresh at end)
- 1 1/2 tsp oregano (or 1 tbsp fresh at end)
- Black pepper
- 2 tbsp coconut aminos (or 1 beer or Worcestershire, soy or tamari sauce)
Substitutions
If you are gluten-free, avoid the beer. If you are allium-free, you can try 1/4-1/2 tsp asafoetida powder instead of the onions and garlic. If you are tomato-free, you can try substituting more peppers and/or squashes, and/or veggie or meat stock (or actual meat!) If you are an EarthHeart Healing member, see how some of us are modifying the recipe in this post.
Instructions
THE MORNING/NIGHT BEFORE
Rinse and soak the dried beans together in a bowl or the crock pot. Once you’re ready to cook, drain and rinse the beans. (The more you rinse the beans, the more you “de-gas” them.)
Add 3 cups water to the beans.
Add these flavors and spices:
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 tsp fennel seeds
- 1 tsp cumin seeds or 1/2 tsp cumin powder
- 1/2 tsp allspice
- 2 tsp smoked paprika
- 1-2 bay leaves
Turn the slow cooker on medium to cook beans for 3-4 hours, or high for 2-3 hours.
When the beans are soft, add the tomatoes along with:
- 3 long celery stalks, chopped
- 1 medium-large or 2 small apples, chopped
- 1 red bell pepper/ 3-4 sweet peppers, chopped
- 1 can jackfruit (optional)
- 1/4 cup red wine vinegar (I used pomegranate-infused…yum!)
- 1/2 cup raisins (I used golden raisins)
- 1/2 tsp cumin powder
- 1/2 tsp allspice
- 2 tsp smoked paprika
- 1 1/2 tsp parsley (or 1 tbsp fresh at end)
- 1 1/2 tsp basil (or 1 tbsp fresh at end)
- 1 1/2 tsp oregano (or 1 tbsp fresh at end)
- Black pepper
Cook on high or medium for 30mins-1 hour until veggies are almost soft. (I like a little crunch or “bite” to my celery, and some “aliveness” to the pepper and apple.)
Add 2 tbsp coconut aminos (or 1 beer or 1-2 tbsp Worcestershire, soy or tamari sauce) for “umami” or savory flavoring.
Resuming cooking for 20-45 minutes. (If you use beer, the alcohol will cook off.)
Stir in cashews and fresh herbs before serving.
Garnish with wild spring onions or chives!
Curious if Sweet EarthMomma Chili is an optimal meal for your body? Interested to learn what modifications suit your body best? Check out My Healing Body and learn what foods your body prefers to regenerate you from the inside out!
Share with us!
Tell us how it went! Comment below or if you’re an EarthHeart Healing Member, join this thread to tell us how your chili turned out or what modifications you may have done for it to be optimal for you!
