- ½ Cup Chickpeas, Red Beans, Red Kidney Beans, Black Beans, Black Eyed Beans, Pinto [3 cups any combination of bean]
- 2 bay leaves (whole)
- 2 cloves garlic (whole/slightly flatted)
- 2-4 dried chilies (whole)
- 2-3 bell peppers [red, yellow, green and/or orange] (minced)
- 4 large Carrots (minced)
- 2 Zucchini (minced)
- 6-8 large tomatoes (minced)
- 8 Cloves Garlic (minced)
- 1 Large yellow Onion (minced)
- 10-14 mushrooms [or one 12oz. box] (minced)
- 4 Celery stalks (minced)
- 1 can [16 oz] low sodium black olives (cut thin width-wise i.e. o’s)
- 3-4 cups veggie broth [or water if no broth is available]
- ~5 TB tomato paste (whole tube)
- 2 tsp salt, cayenne pepper, ground oregano
- 2 TB flaxseed meal
- 1 TB dried oregano flakes, mustard seed, cumin powder, paprika
- 2 TB garlic powder, onion powder
- 3-4 TB chili powder
Optional Ingredients: ½ cup great northern white beans (in addition to all the other beans), 1 bundle (about ½ bag) spinach (cut in thin ribbons/minced), 1 poblano pepper (minced), 3-4 pickled jalapenos (minced), or any other vegetable you desire, 1 cup bulgur wheat (added with veggies).
- Soak and cover the beans overnight, at least 12 hours, preferably 18-24.
- Strain then cook uncovered on high heat. Add the bay leaves, slightly crushed garlic, and the dried chilies with the water and bring to a boil.
Note: It should be around 8 cups of beans, so add twice as much water when cooking (i.e. ~4 quarts/16 cups). You’ll notice they’re about done when the liquid gets pretty dark, always check one of the beans, they should be extremely tender. While this is cooking you can prep the remaining ingredients.
- Once boiling, reduce to low-medium to medium heat and continue to cook uncovered until liquid is just above the beans. This should take roughly 1 hour and the mixture should always be lightly bubbling.
- When beans render down, so fluid just covers the beans, remove the bay leaves, garlic, and chili peppers. You can also leave the chili peppers in, or break them up and leave the seeds in the chili for added heat. Only recommended for those who love, love, love spicy food.
- Add the vegetables and veggie broth to the pot and bring the chili back up to medium-high heat.
- Once the chili is lightly bubbling add the tomato paste and mix together thoroughly.
- Add the flaxseed, and remaining seasonings into the chili and mix. Allow to cook for another 10 minutes.
- Once done cooking allow to rest for at least 5 minutes before serving, stirring once every other minute.
Note: This is another great dish that can be used as a side, a main dish, and especially for leftovers.