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November 12, 2017

November 12, 2017

November 12, 2017

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Coconut Curry Chilli

November 12, 2017



This is a hearty, filling recipe that is utterly irrisistable. The recipe will make about 8 servings and is sure to please everyone.



1 cup white beans (rinsed and soaked overnight or 8 hours) or 1 can of white beans

1 cup lentils (any color)

1/2-3/4 cup of rice (I prefer wild rice, pink rice or forbidden rice but any rice you have on hand will do) 

1 leek sliced 

2 green onions chopped

1 cup chopped white or yellow onion 

1 cup chopped potatoes 

1/2 cup soy protein or chopped seitan (optional)

1 can of coconut milk or cream 

4 cups coconut water

2 cups distilled water

3-4 tbs curry powder 

1-2 packages Sazon® seasoning

4 diced cloves of garlic

Smoked sea salt (any sea salt will do) to taste

Ground pepper to taste

1 tbs coconut oil

1 tbs garlic powder



1. Place all ingredients into slow cooker and gently stir.

2. Turn slow cooker on for 3 hrs. (If using canned beans slow cook for 2 hrs).

3. You may slightly 'mash' up the potatoes within the pot to thicken the chili or leave them before a more stew like consistency.

4. Serve hot and ENJOY!




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