SANTA FE CHILI

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SANTA FE CHILI image

Categories     Soup/Stew     Bean     Vegan

Yield 8 generous bowls

Number Of Ingredients 10

1 bag 15 bean soup (dried)
4 quarts water
2 quarts vegetable broth
1 heaping tablespoon minced garlic
1 heaping teaspoon of chili powder (or to taste)
1 heaping teaspoon of dried cumin powder
1 lb chopped green chilis, frozen (mild or hot, to taste)
12 oz chopped white onions, frozen
28 oz can diced roasted tomatoes, drained.
salt to taste

Steps:

  • soak dried beans overnight in water. drain, pick out any bad beans. place in large slow cooker and cover with vegetable broth. add garlic, chili powder, and cumin. cover and cook on low for 6-8 hours. refrigerate overnight. the next morning, add the frozen green chilis, frozen onions, and drained can of tomatoes. again, cook on low for 6-8 hours. serve with bread.

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