10 Bean Chili
This is a very flexible recipe using a mix of beans and peas. In this recipe I use a dried variety mix. Often there are more than 10 types of peas and beans. This recipe serves 12.
Ingredients
1-20 ounce Bean Soup mix (Safeway has one, Bob’s Red Mill brand), soak dried mix overnight
8 cups vegetable broth (I use Better than Bullion, 1 tsp per cup of water)
1 big yellow onion, chopped
5 gloves garlic, minced
2 cups carrots, chopped
2 cups celery, chopped
1 lb Beyond Meat, Impossible Meat, or other ground beef substitute
2 Tbsp chili powder
3 tsp cumin
1 tsp oregano
1/2 tsp red chili flakes
1 tsp salt
1/2 tsp pepper
Instructions
Soak dried soup mix overnight.
Saute onions for 5 miinutes, add celery for a couple of minutes, add garlic for last 30 seconds.
Add beans, vegetable broth, and sauteed veggies to a big pot
Saute ground beef substitute till slightly brown or according to package directions. It will cook thoroughly with the beans, so just break it up.
Bring beans to a boil, then turn down to a simmer. Add ground beef substitute, and spices. Hold carrots unless you want them thoroughly cooked. I like them al dente. Cook beans on a low simmer for 1 to 1-1/2 hours until done. Add carrots the last 20 minutes.
Enjoy!