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1 cup 15 Bean mixture, soaked overnight and drained
7 cup Water
1 Tablespoon Canola Oil
1 Red Onion, diced
1 Green or Red Bell Pepper, seeded and diced
2 Stalks Celery, diced
3 Cloves Garlic, minced
2 cup Peeled and diced Butternut Squash
15 oz Can stewed Tomatoes
1/4 cup Tomato paste
1 Tablespoon Dried Oregano
2 Tablespoon Chili powder
1 1/2 teaspoon Cumin
1 teaspoon Black Pepper
1 teaspoon Salt
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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 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 5-10 minutes before serving. Ladle into not-chili bowls.
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