15 Bean and Winter Squash Not Chili Recipe

Name: 15 Bean and Winter Squash Not Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soup, 15-bean, mix 15 bean mixture, soaked, overnight and drained; 7 cups water; 1 tablespoon canola oil; 1 large red onion diced; 1 large sweet red bell peppers green or red, seeded and diced; 2 Stalks celery diced; 3 cloves garlic minced; 2 cups butternut squash and diced; 15 ounces tomatoes, canned stewed; 1/4 cup tomato paste; 1 tablespoon oregano dried; 2 tablespoons chili powder; 1 1/2 teaspoons cumin; 1 teaspoon black pepper; 1 teaspoon salt

Servings: persons

1 cup soup, 15-bean, mix 15 bean mixture, soaked, overnight and drained
7 cups water
1 tablespoon canola oil
1 large red onion diced
1 large sweet red bell peppers green or red, seeded and diced
2 Stalks celery diced
3 cloves garlic minced
2 cups butternut squash and diced
15 ounces tomatoes, canned stewed
1/4 cup tomato paste
1 tablespoon oregano dried
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon salt

1
In a large saucepan, combine bean mixture and water; bring to a simmer.
2
Cook uncovered over med low heat, stirring occasionally, until beans are tender, about 1 1/2 hours.
3
Drain, reserve 3c cooking liquid.
4
In another large saucepan, heat oil.
5
Add onion, bell pepper, celery and garlic; saute 5 to 7 mins.
6
Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings.
7
Cook 30 minutes over low heat, stirring occasionally.
8
Remove from heat, cover and let stand 5 to 10 minutes before serving.
9
Ladle into not-chili bowls.
10
Note: 15 bean mixtures are available packaged in supermarkets and health food stores.
11
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.
12
Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.
13
Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg sod, 11g fiber

915

kcal

Calories

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

Saved locally in your browser — visible only to you.

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 cup soup, 15-bean, mix 15 bean mixture, soaked, overnight and drained, 7 cups water, 1 tablespoon canola oil, 1 large red onion diced, and more.

Yes, 15 Bean and Winter Squash Not Chili 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!

15 Bean and Winter Squash Not Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions