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13 Bean Chili

After work I went for a lovely 40 minute run.  No watch, no headphones (well, I never run with headphones…), no nothing.  Just me…running.  It feels so great to run just to run.  I look forward to enjoying my surroundings and not worrying about my time.  It feels great!

Dinner tonight was a mish-mosh of things.  I had some leftover cooked quinoa from my Southwestern Quinoa Salad to which I added some lemon juice, salt, pepper, thyme, cooked lentils, raisins, chopped walnuts and goat cheese.

Served alongside some Parmesan baked asparagus – sprinkled with a little olive oil, salt, pepper and parm cheese before baking at 375°F for 15 minutes.

And some hummus with crackers for fun. 🙂

Then, I made up some 13 Bean Chili that I picked up at the store from Bob’s Red Mill.  It will be perfect for the week and to freeze.

The chili mix is basically just a mix of 13 different types of beans which you can cook and use however you wish.  It contains a mix of navy beans, black beans, red beans, pinto beans, baby lima beans, large lima beans, garbanzo beans, red lentils, great northern beans, kidney beans, black-eyed peas, yellow split peas, green split peas, and lentils.  No spices are added so that you can add whatever you want.

I decided to make this into a chili, as the back of the mix recommends.  But, of course, I added a few more ingredients to spruce it up!

I forgot to soak the beans overnight, so instead I boiled the beans for 5 minutes, then let them sit in that water for 1 hour.  By that time, the beans had absorbed some of the water.

I dumped out the water, rinsed the beans, and put them in the crock pot covered with water on low heat for 2 hours.

Once the beans were tender, I added the following:

  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 8 oz cans tomato sauce, no salt added
  • 1 6 oz can tomato paste
  • 2 15 oz cans diced tomatoes with pepper
  • 3 cups chopped kale
  • 4 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tbsp chili powder
  • pinch salt and pepper to taste

I chopped everything up and mixed it all together.

Then, set the crock pot to low heat and cooked for 1 hour until hot and bubbly.

Edited to add: I ended up simmering the chili on low heat overnight to make the beans more tender, and I definitely recommend doing that!  The chili thickened up a bit as well.

This made a ton of chili!  I have been making a bigger batch of 1 thing per week for the past few weeks to eat throughout the week, such as Millet Patties, Lentil Burgers and Southwestern Quinoa.  I don’t eat it for every meal, but it really helps to not have to cook something for every single meal during the week.  It is nice to have a lunch to grab and go, and to be able to have a healthy dinner within minutes.  I am planning on eating this chili all week, and also freezing a few containers for lunches or dinners in a pinch. (It ended up making 9 single servings!!)

Normally, I would do this over the weekend when I have a little bit more time, but this weekend just got away from me!  I love this bean mix, and the chili came out really good!


6 Responses

  1. That bean chili looks fantastic!! & I love Bob’s Red Mill brand anything, the selection they have of whole wheat wholesome products is crazy. You may’ve just inspired me to make a big ol’ pot of beans this week 🙂 Have a great Tuesday!

  2. I have never thought of putting cheese on asparagus- what a great idea!
    Your chili looks amazing! I am a huge fan of Bob’s Red Mill products! I have to pick up that bean mix and try something similar to what you did!
    Have a great day!

  3. Jen, I buy that same soup mix sometimes so I loved seeing what you did with it! Hope you have a great day! 🙂

  4. […] Luckily, I was defrosting some Bean Chili! […]

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