Bean-and-Winter Squash Chili recipe

Ingredients:
1 cup fifteen bean mixture, soaked
overnight and
drained, (see note)
7 cup water
1 tbl canola oil
1 lrg red onion,
diced
1 lrg green or red bell pepper
seeded and
diced
2 stalk celery, diced
2 x cloves garlic, minced (2 to
3)
2 cup peeled and diced butternut squash
15 oz canned stewed
tomatoes
1/4 cup tomato paste
1 tbl dried oregano
1 tbl chili
powder, up to 2
1 1/2 tsp ground cumin
1 tsp ground black
pepper
1 tsp salt

Procedures:
* MAKES 6 TO 8 SERVINGS. VEGAN
* This
stick-to-your ribs chili explodes the myth that vegetarian food leaves one
feeling hungry.
* In a large saucepan, combine 15-bean mixture and
water: bring to a simmer.
* Cook uncovered over medium-Low heat,
stirring occasionally, until beans are tender, about 1 1/2 hours. Drain;
reserve 3 cups cooking liquid.
* In another large saucepan, heat oil.
Add onion, bell pepper, celery and garlic; saute 5 to 7 minutes. 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 chili into bowls. Serve with warm French or Italian bread if
desired.
* 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 dried black-eyed peas, red kidney
beans, white kidney (cannellini) beans, 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
varieties.