Recipe - 15 Bean And Winter Squash Not Chili

1 cup 15 bean mixture, soaked
overnight and drained
7 cup Water
1 tablespoon Canola oil
1 lg Red onion, minced
1 lg Green or red bell pepper
seeded and minced
2 Stalks celery, minced
3 Cloves garlic, minced
2 cup Peeled and minced butternut
squash
15 ounce Can stewed tomatoes
One fourth cup Tomato paste
1 tablespoon Dried oregano
2 tablespoon Chili powder
1 One half teaspoon Cumin
1 teaspoon Black pepper
1 teaspoon Salt

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 One half hours. Drain, reserve 3c cooking liquid.

In another large saucepan, heat oil. Add onion, bell pepper, celery and
garlic; saute 57 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 510 mins
before serving.

Ladle into notchili bowls. Makes 68 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 From Vegetarian Times, January 1996 Typed by Lisa Greenwood
Posted to MMRecipes Digest V3 #265

Date: Fri, 27 Sep 1996 16:33:07 0400

From: BobbieB1@aol.com