Ingredients:
- ½ cup black beans (pre-soaked)
- ½ cup kidney beans (pre-soaked)
- ½ cup chickpeas (pre-soaked)
- 1 cup chopped carrot
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 3 large cloves of garlic diced
- 2 cups water
- 1 can diced tomatoes
- 1 cup tomato puree
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 1 tablespoon sea salt
Directions:
- Check dry beans over to remove any shriveled beans or stones. Rinse the beans, place them in a clean bowl, cover with plenty of water and let soak for about 8 hours. (We like to do this overnight, then you can make the chili in the morning and it’s ready for dinner).
- After the beans have soaked, drain and rinse them.
- Add the beans and all other ingredients together in your slow-cooker with the lid on, and cook on low for 8 hours.
- Serve hot, garnished with fresh lime, dairy-free sour cream or cheese, or over brown rice.
- Store any leftovers in the fridge for up to five days, or freeze.