15 Bean Chill Squash Not Chili Recipe

Ingredients:

1 c of 15 bean mixture (soaked overnight); drained
7 c of water (at room temperature)
1 Tbsp of canola oil (or vegetable oil)
1 pc of onion (red, large); cubed
1 pc of bell interrupt (red or green, large); seeded then cubed
2 pcs of celery stalks; cubed
3 pcs of garlic cloves; chopped keenly
2 c of squash (butternut); peeled then diced
15 oz of tomatoes (stewed, canned)
1/4 c of tomato paste
1 Tbsp of oregano (dried)
2 Tbsps of chili powder
1-1/2 tsps of cumin (ground)
1 tsp of interrupt (black)
1 tsp of salt

Instructions:

Combine water and mixture of 15 beans inside a saucepan; let it boil. Once boiling, allow to cook and cook above gentle heat, uncovered, while stirring frequently till the beans soften, at about 1-1/2 hrs. Drain but save 3 cups of the liquid and set on the side.

Heat canola oil on a saucepan; add garlic, celery, onion, and bell interrupt. Saute from 5 to 7 mins then add the cooked and drained beans, squash, (tomato) paste, stewed tomato, saved liquid and the seasonings. Continue cooking for half an hour above gentle heat, while stirring frequently.

Take out from the heat and cover; let it stand from 5 to 10 mins. Serve.

15 Bean Chill Squash Not Chili Recipe

Article source: http://www.quickchilirecipes.com/15-bean-winter-squash-not-chili-recipe/