Chef: Vicki Brett-Gach
Makes: 10-12 servings
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 120 minutes

 

 

 

Ingredients

  • 1 large onion, diced
  • 3 stalks celery, chopped
  • 2 carrots, diced
  • 1 red bell pepper, chopped
  • 1 t garlic, minced
  • 1 can black beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 can navy beans, drained and rinsed
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can diced tomatoes with jalapenos
  • 6-ounce can tomato paste
  • 3 c vegetable broth
  • 1/4 c raisins, roughly chopped
  • 2 t coriander
  • 2 t cumin
  • 1 1/2 T chili powder
  • 2 bay leaves
  • 2 T molasses
  • 1 T Dijon mustard
  • 1 T Worcestershire sauce
  • 2 t kosher salt, or to taste
  • 1/2 t black pepper, or to taste

Directions

  1. Add onion, celery, carrots, and bell pepper to large soup pot. On medium-high heat, pan sauté in a small amount of water until almost tender.
  2. Add the garlic, and sauté for 1 minute more.
  3. Add beans, tomato products, 3 cups of broth, and raisins. Mix well, and add seasonings (coriander through Worcestershire).
  4. Bring to a boil. Reduce heat to rolling simmer, cover and cook for 90 minutes.
  5. Remove bay leaves, and add salt and pepper to taste.
  6. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm tortillas.
  7.  

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.

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