| 1 cup 15 bean mixture, soaked overnight and drained | | 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 | | 3 x Cloves garlic, minced | | 2 cup Peeled and diced butternut squash | | 15 oz Can stewed tomatoes | | 14 cup Tomato paste | | 1 tbl Dried oregano | | 2 tbl Chili powder | | 1 1/2 tsp Cumin | | 1 tsp Black pepper | | 1 tsp Salt |
| | In a large saucepan, combine bean mixture and water; bring to a simmer. | | Cook uncovered over med low heat, stirring occasionally, until beans are tender, about 1 1/2 hours. Drain, reserve 3c cooking liquid. | | In another large saucepan, heat oil. Add onion , bell pepper , celery and garlic ; saute 5-7 mins. Stir in cooked beans, cooking liquid, squash, stewed tomatoes , tomato paste and seasonings. Cook 30 mins over low heat, stirring occasionally. Remove from heat, cover and let stand 5-10 mins before serving. | | Ladle into not-chili bowls. | | Makes 6-8 servings. | | Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas , red kidney beans, white kidney beans ( cannellini ), 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 varities. |
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