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Soup Factory's Vegetarian Chili

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Ingredients Edit

  1. 1/2 cup dried great Northern beans
  2. 1/2 cup dried red kidney beans
  3. 1/2 cup dried black-eyed Peas
  4. 1/2 cup dried black beans
  5. 1/2 cup dried garbanzo beans
  6. 1/2 cup olive oil
  7. 3 tablespoons minced garlic
  8. 2 1/2 cups onions, diced
  9. 2 cups carrots, diced
  10. 1 cup yellow peppers, diced
  11. 1 cup sweet red peppers, diced
  12. 1 cup green peppers, diced
  13. 3 cups canned diced tomatoes
  14. 2 cups V-8 Juice
  15. 1 cup vegetable stock or water
  16. 1 1/2 tablespoons chili powder
  17. 1 1/2 tablespoons cumin
  18. 1 tablespoon oregano
  19. 1 tablespoon basil
  20. 3 bay leaves
  21. 2 tablespoons kosher salt
  22. 1 teaspoon pepper
  23. 2 tablespoons Tabasco sauce
  24. 2 tablespoons balsamic vinegar

Directions Edit

1. Place all beans in water (cover with several extra inches of water) and soak overnight.

2. Place in large pot (with fresh water if desired) and boil until tender, 2-3+ hours

3. Drain and cool.

4. In a large stockpot, Sauté garlic, onions, carrots and peppers in oil for 10 minutes.

5. Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.

6. Cover and simmer gently for 1 hour.

7. Season with salt, pepper, tobasco sauce and balsamic vinegar.

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