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Crockpot Bean Chili with Sweet Potatoes and Barley

Posted on January 2, 2018 at 12:45 AM



While these ingredients render a delicious pot of nutritious, plant-based, erasing diabetes chili, you can add just about any vegetable that's wilting in your fridge. Instead of using a slow cooker, you can make this in a pot on your stove, letting it simmer for at least an hour to maximize the flavor. Even so, I find that the Crockpot is best for letting the chili cook slowly and for letting the flavors explode.



2 sweet potatoes, cut into ¾-inch cubes (peeling is not necessary)

1 red pepper, chopped

2 carrots, chopped

2 stalks celery, chopped

1 cup roasted corn kernels

1 medium onion, chopped

1 clove garlic

2 Tablespoons water

1 ½ Tablespoon chili powder

1 Tablespoon paprika

1 teaspoon ginger

1 28-ounce carton no-salt chopped tomatoes

1 6-ounce can tomato paste

1 15-ounce can no- or low-salt garbanzo beans

1 15-ounce can no- or low-salt kidney beans

1 15-ounce can no- or low-salt black beans

1/3 cup barley, uncooked


1 red onion, chopped (optional)

Daiya Cheddar-style Shreds (optional)


Combine all ingredients except red onion and Shreds in crock pot. Cook 8 hours on low heat. Garnish with red onion and Shreds if desired.





Categories: Recipes, Food, Reversing diabetes

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