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:

  1. 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).
  2. After the beans have soaked, drain and rinse them.
  3. Add the beans and all other ingredients together in your slow-cooker with the lid on, and cook on low for 8 hours.
  4. Serve hot, garnished with fresh lime, dairy-free sour cream or cheese, or over brown rice.
  5. Store any leftovers in the fridge for up to five days, or freeze.