I gave fully raw a go for 2 days and I had to call it quits today at lunch time. Eating fully raw might be the miracle diet for some, but for me personally with still weaning off psychiatric meds and just recently fully getting off klonopin my became very sensitive and I started to experience withdrawal symptoms that I was not experiencing before. So I listened to my mind and body and gave up the raw thing for now.
I’ve only made chili one other time and oddly enough it was a fully raw chili. Well I wanted to attempt a healthy chili with sweet potatoes. The lenghtiest part of making this was waiting for the black beans to cook in my slow cooker. I like fresh beans over canned beans and I’ve learned it’s way easier to cook beans in a slow cooker than master the skill of doing it in a pot on the stove. For this you can use canned if you prefer.
Ingredients for chili:
1 sweet potato
1 1/2 cup black beans
1/2 yellow onion
1 cup quinoa
1 tbsp better than bouillon broth 3 cups water
1 tomato ( turned into a sauce adding 2 dates with 1 teaspoon Sriracha, 1 teaspoon onion powder, few shakes of red bell pepper flakes, 1 teaspoon garlic powder, 2 inch piece of a red bell pepper blend in high speed blender)
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Prepare quinoa separately as per directions on package. I prepared my black beans in my slow cooker.
In a pot add in about 1/4 cup of the vegetable broth and add 1/2 yellow onion and cook the onion in the broth. Once the onion is fully cooked add in the tomato sauce and rest of the vegetable broth. Add in the sweet potatoes and seasoning and bring the pot to a boil then simmer for about 15 minutes until the sweet potatoes are fully cooked. Once the sweet potatoes are fully cooked add in the the quinoa and black beans stir.
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