15 Bean And Winter Squash Chili Recipe

Name: 15 Bean And Winter Squash Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. fifteen bean mix, soaked overnight and liquid removed, (see note); 7 c. water; 1 Tbsp. canola oil; 1 lrg red onion, diced; 1 lrg green or possibly red bell pepper seeded and diced; 2 stalk celery, diced; 2 x cloves garlic, chopped (2 to 3); 2 c. peeled and diced butternut squash; 15 ounce canned stewed tomatoes; 1/4 c. tomato paste; 1 Tbsp. dry oregano; 1 Tbsp. chili pwdr, up to 2; 1 1/2 tsp grnd cumin; 1 tsp grnd black pepper; 1 tsp salt

Servings: persons

1 c. fifteen bean mix, soaked overnight and liquid removed, (see note)
7 c. water
1 Tbsp. canola oil
1 lrg red onion, diced
1 lrg green or possibly red bell pepper seeded and diced
2 stalk celery, diced
2 x cloves garlic, chopped (2 to 3)
2 c. peeled and diced butternut squash
15 ounce canned stewed tomatoes
1/4 c. tomato paste
1 Tbsp. dry oregano
1 Tbsp. chili pwdr, up to 2
1 1/2 tsp grnd cumin
1 tsp grnd black pepper
1 tsp salt

1
VEGAN
2
This stick-to-your ribs chili explodes the myth which vegetarian food leaves one feeling hungry.
3
In a large saucepan, combine 15-bean mix and water: bring to a simmer.
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Cook uncovered over medium-Low heat, stirring occasionally, till beans are tender, about 1 1/2 hrs.
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Drain; reserve 3 c. cooking liquid.
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In another large saucepan, heat oil.
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Add in onion, bell pepper, celery and garlic; saute/fry 5 to 7 min.
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Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings.
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Cook 30 min over low heat, stirring occasionally.
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Remove from heat, cover and let stand 5 - 10 min before serving.
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Ladle chili into bowls.
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Serve with hot French or possibly Italian bread if you like.
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NOTE: 15-bean mixtures are available packaged in supermarkets and health food stores.
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If you prefer, make your own by combining equal amounts dry black-eyed peas, red kidney beans, white kidney (cannellini) beans, green lentils, split peas, black beans, yellow split peas, navy beans, cranberry
15
(Roman, shell or possibly shell- out) beans, great Northern beans, pinto beans, small white limas.
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red lentils, cow peas (field peas) and pink beans.
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Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varieties.

1033

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 c. fifteen bean mix, soaked overnight and liquid removed, (see note), 7 c. water, 1 Tbsp. canola oil, 1 lrg red onion, diced, and more.

Yes, 15 Bean And Winter Squash Chili Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!