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15 Bean and Winter Squash Not Chili

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. 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. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.

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130 minutes Prep: 10 minutes Cook: 120 minutes

76 calories per serving view nutrition facts

8 servings suggest 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 bell pepper	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

Directions

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; sauté 5-7 mins. Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings. Cook 30 mins over low heat, stirring occasionally. Remove from heat, cover and let stand 5-10 mins before serving.

Ladle into not-chili bowls. Makes 6-8 servings.

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. 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. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.

Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg sod, 11g fiber

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Nutrition Facts

Serving Size 322g

Amount per Serving

Calories 76 25% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 416mg	17%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	9%
Sugars 6.0g
Protein 2.0g	4%