Wednesday, November 6, 2013

Canned 15 Bean Vegetarian Chili

I originally built this recipe as a cook and serve meal. I love chili and the kind you can buy that's vegetarian is ether way expensive or not very good. I started with raw beans and just went for it.

Total time: about 4 hours Makes: about 9 pints.

1 bag 15 Bean Soup Mix or 20oz of mixed beans
2 cans Diced Tomato's
1 Lrg. can Diced Green Chili's
1 can Corn
1/2 medium Onion Diced
3 stalks Celery chopped
1 Green Pepper chopped
3 Bay Leafs
1 tea Ground Cumin
2 TBL Dried Oregano
1/2 TBL Salt
3 cloves Minced Garlic
2 TBL Chili Powder
1 TBL Ground Pepper
1 cup TVP (textured vegetable protein) Optional

In a large stock pot rinse, drain, and sort beans. Add water to the pot to cover beans, plus 2 inches of water. Bring beans to a boil for 2 minutes and then let them soak for 1 hour or soak overnight.

Drain water, and rinse beans. Then add fresh water to 2" above bean level. Add canned items with liquid. Then add Veggies, and Herbs. Boil for another 30 minutes until veggies and beans are soft. Then add TVP about 5 minutes before canning.

Make sure that you have plenty of liquid as the chili will absorb more liquid then cook and serve chili.

Ladle hot soup into hot jars, leaving 1-inch head space. Remove air bubbles. Adjust 2 piece cap. Process 1 hr 30 min. at 10 pounds of pressure in a steam pressure canner.

 Serve with Cheese, Sour Cream and Crackers.

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