Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c 15 bean mixture, soaked
-overnight and drained
7 c Water
1 tb Canola oil
1 lg Red onion, diced
1 lg Green or red bell pepper
-seeded and diced
2 Stalks celery, diced
3 Cloves garlic, minced
2 c Peeled and diced butternut
-squash
15 oz Can stewed tomatoes
1/4 c Tomato paste
1 tb Dried oregano
2 tb Chili powder
1 1/2 ts Cumin
1 ts Black pepper
1 ts 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 1/2 hours. Drain, reserve 3c cooking
liquid.

In another large saucepan, heat oil. Add onion, bell pepper, celery
and garlic; saute 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 From Vegetarian Times, January 1996 Typed by Lisa
Greenwood

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