15-Bean And Winter Squash Chili

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I've been cleaning out my Mastercook files and don't think that I sent this

recipe to the list.

 

* Exported from MasterCook *

 

15-Bean And Winter Squash Chili

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 89

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup mixture of 15 beans mixture

soaked overnight and drained -- (see Note)

7 cups water

1 tablespoon canola oil

1 large red onion -- diced

1 large green or red bell pepper -- seeded and diced

2 stalks celery -- diced

2 cloves garlic -- minced (2 to 3)

2 cups peeled and diced butternut squash

15 ounces canned stewed tomatoes

1/4 cup tomato paste

1 tablespoon dried oregano

1 tablespoon chili powder -- up to 2

1 1/2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1 teaspoon salt

 

MAKES 6 SERVINGS

 

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.

 

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 shellout) 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.

 

Per serving: 215 Calories; 10g Protein; 3g Fat; 41g Carbohydrate; 0mg

Cholesterol; 578mg Sodium; 11g fiber.

 

 

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