Veggie Yogi

Food, health and prosperity for the body

15-Bean Chili

15-Bean Chili

So at the grocery store recently I came across this package of 15 bean soup mix. It was such a great looking mix of beans that I knew I had to make something with it. The mix includes the following types of beans; Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, Black Bean.For whatever reason I wasn’t inspired to make soup with it, but ended up creating a new chili recipe out of it.

So here is my invention. This chili is hearty and flavorful. The more cayenne you add the more kick it will have. It would probably also be good with a few red pepper flakes.

The recipe I started with was for White Beans with Prosciutto and Tomato Sauce, but what I ended up with was quite different. I hope you like it.I think this chili would go great in tacos so stay tuned for a future post! :) It would also go very nicely in a taco salad.

Here’s what you’ll need:
20 oz (1 lb 4 oz) mixed dry beans (15 bean soup mix minus the flavor packet)
4 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 celery stalks, chopped
1 cup diced carrot
1 red bell pepper, finely chopped
1 cup frozen corn
1 28 oz can diced tomatoes (low sodium)
3 tbsp tomato paste
1/2 cup water
1 1/2 tbsp chili powder
1 tbsp cumin
2 tsp oregano
Shake of cayenne pepper to taste

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These are the beans I found at the grocery store that inspired this recipe.

These are the beans I found at the grocery store that inspired this recipe.

Soak the beans overnight. Drain and rinse.

Soak the beans overnight. Drain and rinse.

Place the beans in a large pot and cover with water. Bring to a boil on medium until beans are soft - 30-45 minutes.

Place the beans in a large pot and cover with water. Bring to a boil on medium until beans are soft – 30-45 minutes.

In a separate pot cook the onions, garlic, celery, carrots, peppers over medium heat until they are softened.

In a separate pot cook the onions, garlic, celery, carrots, peppers in olive oil over medium heat until they are softened.

Add tomatoes, tomato paste,  corn, water, chili powder, cumin, oregano and red cayenne pepper.Mix together and bring to a boil.

Add tomatoes, tomato paste, corn, water, chili powder, cumin, oregano and cayenne pepper.Mix together and bring to a boil.

Drain and rinse the beans, and add them to the vegetables.

Drain and rinse the beans, and add them to the vegetables.

Serve with your favorite toppings or on it's own!

Serve with your favorite toppings, on it’s own, or in tacos or a taco salad!

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1 Comment

  1. Beth Hanna

    Are you making this on the 23rd for movie night?

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