Vegetarian Chili Supreme

September 16, 2013

This Vegetarian Chili is stuffed full of spices and good things but no Meat here

1 c. dried kidney beans
1 c. dried pinto beans
1/2 c. dried black beans
5 stalks celery and leaves, chopped
1 lg. carrot, shredded
3 lg. tomatoes, peeled and cubed
1 lg. green pepper, chopped
1 med. onion, chopped
1/2 c. raisins
2 cloves garlic, minced
2 bay leaves
2 tbsp. chili powder
1/4 c. plus 2 tbsp. minced fresh parsley
1 tsp. dried whole dillweed
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 tsp. ground cumin
1 tsp. ground allspice
1/4 tsp. freshly ground pepper
1/4 tsp. hot sauce
1/2 c. unsalted dry roasted cashews
1/4 c. unsalted sunflower kernels
Bean sprouts (optional)

Sort and wash beans; place in large Dutch oven. Cover with water 2 inches above beans and soak overnight. Drain, cover with water, cover pot and bring to a boil; reduce heat and simmer for 1 hour. Add...
See the full directions on my site

Nutritions

Calories
741

Sodium
410mg
17% DV

Fat
17g
27% DV

Protein
36g
73% DV

Carbs
110g
37% DV

Fiber
29g
116% DV

Dinner Boiled