| 1 cup fifteen bean mixture, soaked | | overnight and drained, (see note) | | 7 cup water | | 1 tbl canola oil | | 1 lrg red onion, diced | | 1 lrg green or red bell pepper | | seeded and diced | | 2 stalk celery, diced | | 2 x cloves garlic, minced (2 to 3) | | 2 cup peeled and diced butternut squash | | 15 oz canned stewed tomatoes | | 14 cup tomato paste | | 1 tbl dried oregano | | 1 tbl chili powder, up to 2 | | 1 1/2 tsp ground cumin | | 1 tsp ground black pepper | | 1 tsp salt |
| | MAKES 6 TO 8 SERVINGS. VEGAN | | This stick-to-your ribs chili explodes the myth that vegetarian food leaves one feeling hungry. | | In a large saucepan, combine 15-bean mixture and water: bring to a simmer. | | Cook uncovered over medium-Low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain; reserve 3 cups cooking liquid. | | In another large saucepan, heat oil. Add onion , bell pepper , celery and garlic ; saute 5 to 7 minutes. Stir in cooked beans, cooking liquid, squash, stewed tomatoes , tomato paste and seasonings. Cook 30 minutes over low heat, stirring occasionally. Remove from heat, cover and let stand 5 to 10 minutes before serving. | | Ladle chili into bowls. Serve with warm French or Italian bread if desired. | | Makes 6 to 8 servings. | | NOTE: 15-bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts dried black-eyed peas , red kidney beans, white kidney ( cannellini ) beans, green lentils , split peas , black beans , yellow split peas, navy beans , cranberry | | (Roman, shell or shell- out) beans, great Northern beans , pinto beans , small white limas. red lentils, cow peas ( field peas ) and pink beans . Avoid using beans such as garbanzos and large lima beans , as these take longer to cook than other varieties. |
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