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
- Posted in: Main Dish ♦ Uncategorized
- Tagged: bean, bean soup mix, carrots, cayenne pepper, celery, celery stalks, chili, chili recipe, dinner, easy to make, mixed beans, onions, red pepper flakes, tomatoes, vegan, vegetarian
Are you making this on the 23rd for movie night?