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VEGAN
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This stick-to-your ribs chili explodes the myth which vegetarian food leaves one feeling hungry.
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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
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(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.
