Sprouted Black Bean and Lamb Chili

This chili is a delicious and lean meal that is simple to prepare and packs a huge protein punch. You can either use dried beans that have been soaked and sprouted, or to simplify, low sodium canned beans will work wonderfully. To make it vegan or vegetarian, omit the lamb and use vegetable stock.

Lamb and Sprouted Black Bean Chili
Sprouted Black Bean Chili and Lamb Chili

Sprouted Bean and Lamb Chili
Makes 4-6 Servings (Perfect for freezing to have as a later meal)
Prep Time: 10 min.                        Cook Time: 60 min (or until ready to serve)
Ingredients:
2 tsp Vegetable Oil
1 Green Bell Pepper, diced (approx. 1 ½ cup)
1 Red Onion, diced (approx. 1 cup)
2 tbsp Garlic, minced
1 lb lean ground Lamb
3 cups sprouted Black Beans
1 ½ cups Red Kidney Beans
1 ½ cups Pinto Beans
2 cups diced Tomatoes
1 (15 oz) can Organic Tomato Sauce
4-6 cups Homemade Lamb Stock or beef/chicken/vegetable stock

Chili Spice Blend:
2 tbsp Cumin
2 tbsp Smoked Paprika
1 tbsp fresh Oregano or 1 tsp dried Oregano
2 tsp Chili Powder
½ tsp Cayenne Powder
1 tsp ground Black Pepper
Salt to taste

Heat oil in a large saucepan on medium heat. Add onions and bell pepper and sautee until aromatic. Add garlic and cook approximately 1 minute more.
Stir in ground lamb. When browned, add the chili spice blend. Cook additional 2 minutes until all vegetables and meat are coated in spices.
Add beans, tomatoes, tomato sauce, and stock.
Bring to a boil, then reduce heat to medium low and simmer for 60 minutes or until beans are tender. Add liquid (additional stock or water) to adjust thickness of chili while it cooks.
Serve with a mixed green salad.

How to Sprout Black Beans:
Place beans in a glass jar or bowl with warm water and cover with breathable mesh or cheese cloth. Soak for approximately three days, rinsing beans and replacing water 2 times daily until sprouts appear. Use within 2 to 3 days.
Warning: Improperly stored sprouted beans can be subject to contamination and can result in harmful bacteria leading to foodborne illness. Wash hands, equipment, and surfaces thoroughly before handling food to avoid cross-contamination. Always consume sprouts within a couple of days and store in refrigerator. Always buy sprouted beans from a reputable source.

3 Comments Add yours

  1. veezygosquatch says:

    Man, I would dump some Mexican cheese on this and sleep right after I devoured it.

    1. reynawhile says:

      I would if I could! But sadly, we’ve got too many dairy allergies here…

      1. veezygosquatch says:

        Aww man, no fair. I would lose it without cheese.

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