MIXED BEANS CHILI
SERVES 6 PORTIONS
1 pound beans, mixed varieties (you can buy premixed or mix your own)
1 tbsp extra virgin olive oil
1⁄2 cup diced onion
4 cloves garlic, finely chopped
4 cups vegetable broth, more if needed
1 794g (28oz) can crushed fire- roasted tomatoes
1 227g (8oz) can tomato sauce
1 170g (6oz) can tomato paste
2 tbsp vegan Worcestershire sauce
2 tbsp chilli powder
2 tsp ground cumin
1 1⁄2 tsp dried oregano
1⁄4 tsp ground cloves
1⁄2 tsp cayenne pepper
1 tsp salt
NUTRITIONAL VALUES
Calories: 1173kcal
Fat: 22.7g (2.2g S.Fat)
Carbs: 22.5g
Protein: 5.9g
Sugar: 7.7g
Sodium: 873mg
METHOD
THE NIGHT BEFORE
Place the rinsed beans in a large stockpot. Cover with water to a depth of about 3 inches. The beans will expand. Allow to soak overnight.
THE NEXT MORNING Drain the beans and place back into the stock pot.
Drain the beans and return them to the stock pot.
In a large skillet over medium-high heat, heat the oil. Cook until the onion is translucent, about 10 to 15 minutes. Cook for another minute after adding the garlic. Combine this with the beans in the stockpot. Combine the vegetable broth, crushed tomatoes, tomato sauce, tomato paste, and Worcestershire sauce in a mixing bowl. A couple of inches of liquid should cover the beans. If necessary, add more broth or water. Stir everything together thoroughly. Stir in the remaining ingredients until well combined. Bring to a boil, covered.
Remove the lid, reduce the heat to low, and continue to simmer. The liquid is moving so slowly that you can barely see it. Don't replace the lid. With the lid off, it becomes much more flavourful. If the liquid cooks down to the point where the beans are no longer submerged, add some more broth or water. (If you add more liquid, you'll have to cover it again, bring it to a boil, then immediately turn it down and uncover.) Check that your heat is not too high. After 1 hour, check the beans. You'll want them to be tender. Cook for a little longer if they aren't done yet. You should not need to cook for more than 1 1/2 hours.
THE NEXT MORNING Drain the beans and place back into the stock pot.
Drain the beans and return them to the stock pot.
In a large skillet over medium-high heat, heat the oil. Cook until the onion is translucent, about 10 to 15 minutes. Cook for another minute after adding the garlic. Combine this with the beans in the stockpot. Combine the vegetable broth, crushed tomatoes, tomato sauce, tomato paste, and Worcestershire sauce in a mixing bowl. A couple of inches of liquid should cover the beans. If necessary, add more broth or water. Stir everything together thoroughly. Stir in the remaining ingredients until well combined. Bring to a boil, covered.
Remove the lid, reduce the heat to low, and continue to simmer. The liquid is moving so slowly that you can barely see it. Don't replace the lid. With the lid off, it becomes much more flavourful. If the liquid cooks down to the point where the beans are no longer submerged, add some more broth or water. (If you add more liquid, you'll have to cover it again, bring it to a boil, then immediately turn it down and uncover.) Check that your heat is not too high. After 1 hour, check the beans. You'll want them to be tender. Cook for a little longer if they aren't done yet. You should not need to cook for more than 1 1/2 hours.
