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

• 1 bay leaf (optional but nice)

• 1/2 cup red wine (optional but nice)

Instructions

1. Soak dried soup mix overnight.

2. Saute onions for 5 miinutes, add celery for a couple of minutes, add garlic for last 30 seconds.

3. Add beans, vegetable broth, and sauteed veggies to a big pot

4. Saute ground beef substitute till slightly brown or according to package directions. It will cook thoroughly with the beans, so just break it up.

5. 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.

6. Retrieve the bay leaf and discard

7. Enjoy!