1 cup dried red chili beans
1 cup dried black beans
1 cup red kidney beans
1/2 cup dehydrated veggies
1 can (14.5 oz) diced tomatoes with green chiles
1 can (10 oz) tomato soup concentrate
2 med tomatoes, diced
2 cloves garlic, chopped
1 medium yellow onion, chopped
6 pearl onions, peeled and chopped
2 teaspoons canola oil
chili powder to taste
2 Tablespoons veggie broth mix
2 teaspoons celery salt
1. Cover beans with water and soak overnight.
2. Drain beans, place in stockpot, cover with water. Bring to a boil, then lower heat. Add dehydrated veggies. Simmer for 1-1/2 hours.
3. Heat canola oil in a large skillet. Add yellow onions and garlic and saute until onions are clear. Add fresh tomatoes and pearl onions and heat for 10 minutes.
4. When beans are cooked, drain and return to stockpot. Add 3-6 c. water (depending on how thin you like it), tomato soup, canned tomatoes with chiles, veggie broth mix, celery salt and chili powder and stir until well mixed. Stir in tomato-onion mixture from skillet. Simmer over medium heat for one hour, stirring occasionally.
5. If you like a thicker chili, stir in 2 teaspoons unbleached white flour during last step.
This recipe freezes well, so you can make it ahead and thaw it out when you're in a hurry.
Try adding corn, zucchini, carrots or other varieties of beans for variety and texture.