The root chakra, or Muladhara, is our connection to the earth. When it is open and flowing, it provides us with a sense of security, inner peace, and safety. It is the primary and most important chakra to work on, because it is the base, the foundation, the support for all of the other chakras. And this Three Been Root Chakra Chili helps to support and open the Muladhara by providing the essential elements that this chakra needs.
For example, root vegetables. These are vegetables where the edible, or useable parts are below ground level. So think about onions, potatoes, garlic, carrots, beets, and the like. These all have foliage above ground, but the true benefit is from what lies beneath.
The root chakra also is supported by the color red, so any spice, vegetable or fruit of that color helps as well. You will find several of those in this recipe. Let’s take a look and see what you’ll need:
- 1/2 cup dry white beans
- 1/2 cup dry red beans
- 1/2 cup dry black beans
- 2 TBSP Olive Oil
- 1 yellow onion
- 3 cloves garlic
- 1 large jalapeño
- 1 red bell pepper
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp hot paprika
- a dash or two of cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- 1 TBSP beer or dry white wine
- 1 cup firmly packed spinach leaves
- 1 15-ounce can organic tomato sauce
- 1 tsp lime juice
- grated vegan cheddar for topping
- chopped fresh cilantro or parsley for topping
Start by soaking your beans. The best way is to put them in a pot with water and let them soak overnight. But if you are limited on time, or forget to soak them the night before (like I did) then use this ‘quick soak’ technique. Make sure you have rinsed and sorted your beans, and removed anything that doesn’t belong. Then, place the beans in a saucepan with enough water to cover the beans by at least twice the height. Put the pan on the stove on high heat and bring to a boil, then turn down to simmer.
After 1 hour of simmering, drain the beans in a colander, then return to the pot and refill with fresh water. This helps to draw out the oligosaccharides (the part that makes you have, well, you know…gas). Bring the pot back to a boil and then turn down to simmer again for 1 more hour. If the beans are not ready, let them soak in the hot water until they are, or continue to simmer if necessary. Smaller beans soften faster, so depending on the size of the beans you buy, this could take longer.
Once the beans are done, drain the remaining water, then rinse the beans thoroughly with cold water to cool them down and prevent them from cooking further. Set the beans aside.
Next, add the olive oil to a soup pot and heat over medium until the oil begins to shimmer. Add the onion and cook, stirring occasionally, for 3-5 minutes or until the onions become translucent and begin to brown. Add in the garlic and cook for 1 minute more, then add the jalapeño and red bell pepper. Cook until the red bell pepper begins to soften.
Next, dust the pan with your spices, and stir to combine. Cook for 1 minute. Add in the beer or wine and stir to deglaze the pot. Add in the chopped spinach.
Cook until the spinach wilts, and then add in the tomato sauce and lime juice. Bring to a slow boil, then turn down the heat and let simmer for 30 minutes, stirring occasionally.
Finally, add in the cooked beans and let simmer for another 20 minutes so the flavors combine. Serve with a bit of shredded vegan cheddar and some chopped cilantro or parsley. Enjoy!