15 Bean & Winter Squash Not Chili

Name: 15 Bean and Winter Squash Not Chili
Cook time: P2H
Total time: P2H10M
Yield: 8
Cuisine: Fusion
Ingredients: soup, 15-bean, mix; water; canola oil; red onion; sweet red bell peppers; celery; garlic; butternut squash; tomatoes, canned; tomato paste; oregano; chili powder; cumin; black pepper; salt

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.

Yield

8 servings

Prep

10 min

Cook

120 min

Ready

130 min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
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
¼	cup	tomato paste
1	tablespoon	oregano dried
2	tablespoons	chili powder
1 ½	teaspoons	cumin
1	teaspoon	black pepper
1	teaspoon	salt

Ingredients

Amount	Measure	Ingredient	Features
237	ml	soup, 15-bean, mix 15 bean mixture, soaked, overnight and drained	*
1.7	l	water
15	ml	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
473	ml	butternut squash and diced	*
433.5	ml/g	tomatoes, canned stewed
59	ml	tomato paste
15	ml	oregano dried
3E+1	ml	chili powder
7.5	ml	cumin
5	ml	black pepper
5	ml	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 1½ hours. Drain, reserve 3c cooking liquid.

In another large saucepan, heat oil. Add onion, bell pepper, celery and garlic; sauté 5 to 7 mins. Stir in cooked beans, cooking liquid, squash, stewed tomatoes, tomato paste and seasonings. Cook 30 minutes over low heat, stirring occasionally. Remove from heat, cover and let stand 5 to 10 minutes before serving.

Ladle into not-chili bowls. Makes 6 to 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