15 BEAN & WINTER SQUASH CHILI

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15 BEAN & WINTER SQUASH CHILI (Adapted) Source: Vegetarian Times 1/96

 

1 cup 15 bean mixture, soaked overnight and drained.

7 cups of water 1 Tbs. olive oil 1 lg. red onion, diced

1 large green or red bell pepper, seeded and diced 2 stalks of celery, diced 2-3 cloves of garlic, minced 2 cups peeled and diced butternut squash 2 cups tomatoes, chopped (or 15 oz can stewed tomatoes) 1/4 cup tomato paste 1 tbs. dried oregano 1-2 Tbs. chili powder 1 1/2 tsp. ground cumin

In a large saucepan combine 15 bean mix with water, bring to a simmer. Cook uncovered over med-low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain; reserve 3 cups of cooking liquid.

In another large sauce pan, saute onion, bell pepper, celery and garlic in olive oil, for 5-7 minutes. Stir in cooked beans, cooking liq., squash, tomatoes, tomato paste and seasonings. Cook for 30 min. over low heat. Remove from heat, cover and let stand 5 -10 min. before serving.

Ladle chili into bowls. Serve with whole grain bread if desired and salad. Makes 6-8 servings 10 grams protein 11 grams fiber **************** To save $$ you can make your own 15 bean mix using organic dried beans.. Use Equal Parts: black-eyed peas red kidney beans white kidney (cannellini) green lentils split peas black beans yellow split peas navy beans cranberry (Roman, shell or shellout) great Northern beans pinto small white limas red lentils cow peas (field peas) pink beans Avoid using garbanzos and large lima beans, as these take longer to cook than other varieties.

In Him,

Fern

 

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