I'm pretty sure you're gonna love this delicious Harvest Chili. It's just what you'd want on a cold night - and the perfect one-pot meal, inspired by my dear friend Leslie over at Be a Healthy Mom. Check her out!!
- 1 ½ cups dry kidney beans (or one can, BPA-free)
- 1 ½ cups dry pinto beans (or one can, BPA-free)
- 1 ½ cups dry black beans (or one can, BPA-free)
- 4 tablespoons coconut oil
- 4 cups yellow onions, diced
- 6 garlic cloves, minced
- 2 cups bell peppers
- 2 cups carrots
- 1 tablespoon paprika
- 1 teaspoon sea salt
- ½ teaspoon cayenne pepper More to taste
- 1 quart water
- 1 25-ounce jar crushed tomatoes
- 1 large sweet potato, diced
- 1 piece kombu
- 1 cup quinoa, well rinsed
- ½ cup walnuts + 1 ounce dried porcini mushrooms, blended together in a blender
- 3 tablespoons tamari sauce
- Place dry kidney, pinto, and black beans in a large bowl and cover with water to soak overnight.
- In a large pot, heat coconut oil over low-medium heat.
- Add onions and sauté until just translucent.
- Add garlic and bell peppers and sauté another five minutes.
- Add paprika, salt, and cayenne pepper. Sauté for another two-three minutes.
- Add water, tomatoes, sweet potato, kombu, and soaked beans (very well rinsed). Bring to a boil.
- Reduce heat. Add quinoa, blended walnuts and dried porcini mushrooms, and tamari sauce.
- Simmer 45-60 minutes, until tender and delicious!