This recipe is made completely from scratch. I am trying to use all garden vegetables and dried beans. Our 2 guests on Saturday loved it as much as we did so I figured it was worth passing the recipe on.

Notice, I use onion, garlic, salt, pepper in beans as well as in the chili for nutrition as well as flavor.

The day before I made the Baked Beans to use in this Chili recipe. The recipe made extra so freeze them for another time, or add them all to the chili. 


I followed the recipe on page 94 in my SOY SATISFIED cookbook. Even though that recipe calls for soybeans, you can use any dried beans instead. I am using navy beans this time.

The following recipe yielded 3 (750ml) containers.

6 cups soaked dried navy beans (soak overnight & drain off & throw out the liquid)

3 cups canned tomato juice

1 large onion, chopped

4 cloves garlic, minced

1 teaspoon prepared mustard

1/4 teaspoon pepper

2 tablespoons black strap molasses

1/4 cup coconut palm sugar

1 cup water

2 teaspoons salt

Combine all the above except the salt in a crock pot. Cook 8 – 10 hours or until the beans are done.

Add & stir in the salt.

Divide into containers to use in the chili or freeze some for another time.



500 grams lean ground beef ( I crumbled & fried 510 g Beef Chuck Patties I had on hand)

1 medium size onion, chopped

4 garlic cloves, minced

3/4 teaspoon Himalayan salt

1/4 teaspoon pepper

1/2 teaspoon oregano

2 teaspoon chili powder

2 (750 ml) baked beans

Put all ingredients into a crock pot and cook on high for 2 – 3 hours.

Enjoy this recipe with a salad or slice of homemade bread! Winnie