MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: 15 Bean & Winter Squash Not Chili
  Categories: Bean/legume, Soups/stews
       Yield: 1 servings
  
       1 c  15 bean mixture, soaked
            -overnight and drained
       7 c  Water
       1 tb Canola oil
       1 lg Red onion, diced
       1 lg Green or red bell pepper
            -seeded and diced
       2    Stalks celery, diced
       3    Cloves garlic, minced
       2 c  Peeled and diced butternut
            -squash
      15 oz Can stewed tomatoes
     1/4 c  Tomato paste
       1 tb Dried oregano
       2 tb Chili powder
   1 1/2 ts Cumin
       1 ts Black pepper
       1 ts Salt
  
   In a large saucepan, combine bean mixture and water; bring to a
   simmer. Cook uncovered over med low heat, stirring occasionally,
   until beans are tender, about 1 1/2 hours.  Drain, reserve 3c cooking
   liquid.
   
   In another large saucepan, heat oil.  Add onion, bell pepper, celery
   and garlic; saute 5-7 mins.  Stir in cooked beans, cooking liquid,
   squash, stewed tomatoes, tomato paste and seasonings. Cook 30 mins
   over low heat, stirring occasionally.  Remove from heat, cover and
   let stand 5-10 mins before serving.
   
   Ladle into not-chili bowls.  Makes 6-8 servings.
   
   Note:  15 bean mixtures are available packaged in supermarkets and
   health food stores.  If you prefer, make your own by combining equal
   amounts of dried blackeyed peas, red kidney beans, white kidney beans
   (cannellini), green lentils, split peas, black beans, yellow split
   peas, navy beans, cranberry (Roman, shell, or shell out) beans, great
   Northern beans, pinto beans, small white limas, red lentils, cow peas
   (field peas), and pink beans.  Avoid using beans such as garbanzos
   and large lima beans, as these take longer to cook than other
   varities.
   
   Per serving:: 215 cals, 10g prog, 3g fat, 41g carb, 0 chol, 578mg
   sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa
   Greenwood
  
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