Bean-and-Winter Squash Chili Recipe

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Type: Bean-and-Winter Squash Chili Free Cooking Recipe – Vegetables

Um! Yummy!

Ingredients / Directions
“1 cup(s) fifteen bean mixture
overnight and drained
(see note)
7 cup(s) water
1 tbl canola oil
1 lrg red onion
1 lrg green or red bell pepper
seeded and diced
2 stalk celery
2 x cloves garlic
minced (2 to 3)
2 cup(s) peeled and diced butternut squash
15 oz canned stewed tomatoes
1/4 cup(s) tomato paste
1 tbl dried oregano
1 tbl chili powder
up to 2
1 1/2 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon salt”

* 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 hour(s). Drain; reserve 3 cup(s)s 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
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
* (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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