1 C Dry Black Beans, soaked or preferably sprouted
1/2 C Dry Small Red Beans, soaked or preferably sprouted
1/2 C Dry Small White Beans, soaked or preferably sprouted
1 Onion, diced
1 Bell pepper, diced
2-3 Cloves Garlic
1 tbs coconut or olive oil
1 Can diced tomatoes
Paprika, cumin, chili powder, salt to taste
Soak/sprout beans separately. Cook beans separately. This will avoid dying all the beans to one color and make a more attractive meal. This should take 1-2 hours at most.
Sauté onion, bell pepper and garlic in oil until onion is barely translucent.
Once beans are tender but not soft, drain excess water and combine all ingredients including spices and salt in a stock pot or crock pot and cook, stirring frequently, until chili is ready. If using a crock pot, high heat is fine. If using the stove top, cook on medium and stir frequently.