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New England Soup Factory’s Vegetarian Chili Recipe

December 29th, 2012 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupdried great northern beans
  2. 1/2cupdried red kidney beans
  3. 1/2cupdried black-eyed peas
  4. 1/2cupdried black beans
  5. 1/2cupdried garbanzo beans
  6. 1/2cupolive oil
  7. 3tablespoons mincedgarlic
  8. 2 1/2cupsonions, diced
  9. 2cupscarrots, diced
  10. 1cupyellow peppers, diced
  11. 1cupsweet red peppers, diced
  12. 1cupgreen peppers, diced
  13. 3cups canneddiced tomatoes
  14. 2cupsV8 vegetable juice
  15. 1cupvegetable stockor water
  16. 1 1/2tablespoonschili powder
  17. 1 1/2tablespoonscumin
  18. 1tablespoonoregano
  19. 1tablespoonbasil
  20. 3bay leaves
  21. 2tablespoonskosher salt
  22. 1teaspoonpepper
  23. 2tablespoonsTabasco sauce(not GF)
  24. 2tablespoonsbalsamic 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, tobasco sauce and balsamic vinegar.

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