New England Soup Factory's Vegetarian Chili |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 10 |
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Another of Marjorie Druker's wonderful combinations from the New England Soup Factory in Boston. The chili powder, cumin, and Tabasco add a real kick to this colorful combo. Takes a while to make, but not difficult. If you prefer more of a soup, add more V-8 and adjust spices to taste. (If you forget to soak the beans overnight, cover with water, bring to a boil for 2 min, turn off heat, cover and let stand 1 hr). Ingredients:
1/2 cup dried great northern beans |
1/2 cup dried red kidney beans |
1/2 cup dried black-eyed peas |
1/2 cup dried black beans |
1/2 cup dried garbanzo beans |
1/2 cup olive oil |
3 tablespoons minced garlic |
2 1/2 cups onions, diced |
2 cups carrots, diced |
1 cup yellow pepper, diced |
1 cup sweet red pepper, diced |
1 cup green pepper, diced |
3 cups canned diced tomatoes |
2 cups v 8 vegetable juice |
1 cup vegetable stock or 1 cup water |
1 1/2 tablespoons chili powder |
1 1/2 tablespoons cumin |
1 tablespoon oregano |
1 tablespoon basil |
3 bay leaves |
2 tablespoons kosher salt |
1 teaspoon pepper |
2 tablespoons tabasco sauce (not gf) |
2 tablespoons balsamic vinegar |
Directions:
1. Place all beans in water (cover with several extra inches of water) and soak overnight.
2. Place in large pot (with fresh water if desired) and boil until tender, 2-3+ hours.
3. Drain and cool.
4. In a large stockpot, Sauté garlic, onions, carrots and peppers in oil for 10 minutes.
5. Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.
6. Cover and simmer gently for 1 hour.
7. Season with salt, pepper, Tabasco sauce and balsamic vinegar.
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