Fifteen Bean Chili

I adapted this recipe from the Vegetarian Chili Cookbook by Robin Robertson.

Here's how I made it:

1 cup dry "15-bean soup" mixed beans (this mix of 15 beans is available in most grocery stores)

1 tsp olive oil

1 cup chopped onions

2 garlic cloves - minced

1 cup diced tomatoes - I used canned, fresh will also work

1 tsp red chilli pwd

2 tsp cumin pwd

2 bayleaves

1 tsp dried oregano

Salt to taste

Pinch of sugar

1/2  - 1 tsp finely chopped chipotle peppers in adobo sauce

2 veggie burgers ( I used Trader Joes Masala Veggie Burger)

Soak the beans in water for 4 - 6 hrs. Cook per package directions or pressure cook for 3 whistles.

Heat the oil and saute the onions for 5 mins until softened. Add the garlic and saute 2 mins. Add the diced tomatoes, red chilli pwd, cumin pwd, oregano, bay leaves, cooked beans, salt, sugar and about a cup of water. Mix well and simmer for 15 mins. In the meanwhile, cook the veggie burgers per package directions, finely chop them and add to the simmering chili. Cook till desired chili consistency is achieved.

I served the chili with grilled polento (Trader Joe brand) and a side of green salad to round off the meal.

This Fifteen Bean Chili goes to the Legume Love Affair at Divya's Dil Se. This event was started by Susan The Well Seasoned Cook.