Packed with smoky heat and bold flavor, this chili mix delivers a spicy kick that wakes up your taste buds. Rich and hearty, it’s perfect for those who love a little fire in their bowl.
Gluten-free, dairy-free, and vegan as packaged.
Makes 4-6 servings
**Available for local pick-up only at Kalamazoo Farmer’s Market.
Organic Black Beans, Organic Pinto Beans, Organic White Beans, Organic Garlic, Organic Paprika, Organic Cumin, Organic Chipotle, Organic Onion, Organic Masa Harina [Organic White Corn Treated with Hydrated Lime], Organic Parsley, Sea Salt
Overnight Pre-Soak:
Pinch the bag just below the beans and pour into a large bowl. Cover with at least two inches of water above the beans and soak overnight. Soaking will reduce cook time by at least 1 hour and improve digestion. It’s optional, but recommended.
Chili Recipe:
Pour the package contents into a large pot with 6 cups broth or water and a 28 ounce can of diced tomatoes. Optional: Add extra veggies like corn, diced peppers, carrots, or mushrooms.
Bring to a boil, then cover and reduce to a simmer. Cook for 2-3 hours, stirring every 30 minutes to prevent sticking.
The chili is done when the beans are tender and mash easily with the back of a spoon.
Overnight Pre-Soak:
Pinch the bag just below the beans and pour into a large bowl. Cover with at least two inches of water above the beans and soak overnight. Soaking will reduce cook time by at least 1 hour and improve digestion. It’s optional, but recommended.
Chili Recipe:
Add contents of package, 6 cups of broth or water, and a 28 ounce can of diced tomatoes to the Instant Pot. Optional: Add extra veggies like corn, diced peppers, carrots, or mushrooms.
Secure the lid and set the valve to sealing. Cook on Manual (High Pressure) for 40 minutes (or 60 minutes with unsoaked beans). Allow pressure to release naturally. Once the gauge drops, carefully open the lid.
The chili is ready when the beans are tender and mash easily with the back of a spoon.
Overnight Pre-Soak:
Pinch the bag just below the beans and pour into a large bowl. Cover with at least two inches of water above the beans and soak overnight. Soaking will reduce cook time by at least 1 hour and improve digestion. It’s optional, but recommended.
Chili Recipe:
Add contents of package, 6 cups of broth or water, and a 28 ounce can of diced tomatoes to the slow cooker. Optional: Add extra veggies like corn, diced peppers, carrots, or mushrooms.
Cover and cook on Low for 8–10 hours or High for 4–6 hours, until beans are tender and mash easily with the back of a spoon.
Packed with smoky heat and bold flavor, this chili mix delivers a spicy kick that wakes up your taste buds. Rich and hearty, it’s perfect for those who love a little fire in their bowl.
Gluten-free, dairy-free, and vegan as packaged.
Makes 4-6 servings
**Available for local pick-up only at Kalamazoo Farmer’s Market.
Organic Black Beans, Organic Pinto Beans, Organic White Beans, Organic Garlic, Organic Paprika, Organic Cumin, Organic Chipotle, Organic Onion, Organic Masa Harina [Organic White Corn Treated with Hydrated Lime], Organic Parsley, Sea Salt
Overnight Pre-Soak:
Pinch the bag just below the beans and pour into a large bowl. Cover with at least two inches of water above the beans and soak overnight. Soaking will reduce cook time by at least 1 hour and improve digestion. It’s optional, but recommended.
Chili Recipe:
Pour the package contents into a large pot with 6 cups broth or water and a 28 ounce can of diced tomatoes. Optional: Add extra veggies like corn, diced peppers, carrots, or mushrooms.
Bring to a boil, then cover and reduce to a simmer. Cook for 2-3 hours, stirring every 30 minutes to prevent sticking.
The chili is done when the beans are tender and mash easily with the back of a spoon.
Overnight Pre-Soak:
Pinch the bag just below the beans and pour into a large bowl. Cover with at least two inches of water above the beans and soak overnight. Soaking will reduce cook time by at least 1 hour and improve digestion. It’s optional, but recommended.
Chili Recipe:
Add contents of package, 6 cups of broth or water, and a 28 ounce can of diced tomatoes to the Instant Pot. Optional: Add extra veggies like corn, diced peppers, carrots, or mushrooms.
Secure the lid and set the valve to sealing. Cook on Manual (High Pressure) for 40 minutes (or 60 minutes with unsoaked beans). Allow pressure to release naturally. Once the gauge drops, carefully open the lid.
The chili is ready when the beans are tender and mash easily with the back of a spoon.
Overnight Pre-Soak:
Pinch the bag just below the beans and pour into a large bowl. Cover with at least two inches of water above the beans and soak overnight. Soaking will reduce cook time by at least 1 hour and improve digestion. It’s optional, but recommended.
Chili Recipe:
Add contents of package, 6 cups of broth or water, and a 28 ounce can of diced tomatoes to the slow cooker. Optional: Add extra veggies like corn, diced peppers, carrots, or mushrooms.
Cover and cook on Low for 8–10 hours or High for 4–6 hours, until beans are tender and mash easily with the back of a spoon.
