|1 cup||15 bean mixture, soaked overnight and drained|
|1 tablespoon||Canola oil|
|1 large||Red onion, diced|
|1 large||Green or red bell pepper seeded and diced|
|2||Stalks celery, diced|
|3||Cloves garlic, minced|
|2 cups||Peeled and diced butternut squash|
|15 ounces||Can stewed tomatoes|
|¼ cup||Tomato paste|
|1 tablespoon||Dried oregano|
|2 tablespoons||Chili powder|
|1 teaspoon||Black pepper|
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 1½ 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.
Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa Greenwood
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