Rocky Mountain Chili Spice

$ 4.95 $ 4.75

Out of stock


Product Description

Do you love the Mt. Mazama Lentil Chili or the Taneum Canyon Chili? Do you want to make a chili out of quinoa and vegetables or bulgar wheat? Then this spice is for you. It is the same spice we use in all of our chili.

Yield 5 Quarts Chili

Sea salt, black pepper herbs and spices (including: chili powder, cumin, onion, garlic).

Add 2/3 C dry beans per 4 C water. Bring water to a bill then shut off heat for 1 hour or soak beans 6-8 hours to break down complex sugars. Simmer beans until they are soft. Ad 4 tsp. spice and 8 oz. tomato sauce. Add or subtract spice until you reach the desired flavor.

Yield 5 Quarts Chili

Bean Hints & Nutrition:
Beans should always be sorted, cleaned and washed to remove any small rocks, etc.
The USDA recommends that adults eat three cups of beans per week for the maximum health benefit. Beans are naturally low in total fat, contain no saturated fat or cholesterol and are an excellent source of protein, calcium, iron, folic acid, and potassium.
Why Beans May Cause Discomfort:
Beans are high in fiber and complex sugars that our bodies have to work hard to digest which may cause intestinal gas.
To reduce cooking time and intestinal gas soak the beans six to 12 hours ahead of cooking to help dissolve the complex sugars. Drain and replace the soaking water as frequently as possible. Over time increase the amount of beans you eat to help your body adapt.


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