Food Service Version:

Winter Vegetable Chili

Yield: ~25 cups

Ingredients:

2 ½ quarts tomatoes, diced

2 cups Jacob’s cattle beans*

2 cups black turtle beans*

1 cup carrots or winter squash, chopped

1 cup parsnips, chopped

2 cups onion, diced

2 Tbsp. fresh garlic, minced

3 Tbsp. maple syrup

2 Tbsp. chili powder

1 Tbsp. oregano

1 Tbsp. cumin

1 tsp. black pepper

salt, to  taste

Directions:

1. Soak beans overnight.

2. Cook beans the next day, until firm, but not mushy. Set aside.

3. Sauté onion in a deep pot for 5 minutes.

4. Add garlic and spices and stir for a minute.

5. Add diced tomatoes and cook for 15 minutes.

6. Add winter squash, carrots, parsnips and cooked beans and simmer for an hour, stirring occasionally, to prevent sticking.

7. Add maple syrup and season, to taste.

*You can use dry beans. It’s best to keep the different bean types separate, since some take longer to cook than others. Dry beans double in volume as they soak and cook, and you’ll need to soak beans in a ratio of 4 parts water:1 part beans. To make 3 cups of cooked beans, soak 1 ½ cups of dry beans in 6 cups of water overnight. Then, simmer for about an hour until tender, stirring occasionally to prevent burning. Drain and quickly cool the beans until ready for use. They can be stored in the fridge for up to a week until ready to use, or you can make a large batch all at once and freeze part of it.

Home Version:

Winter Vegetable Chili

Yield: ~10 cups

Ingredients:

1 ½ quarts tomatoes, diced

1 cups Jacob’s cattle beans*

½ cups black turtle beans*

1 cup carrots or winter squash, chopped

1 cup parsnips, chopped

½ cup onion, diced

1 Tbsp. fresh garlic, minced

1 ½ Tbsp. maple syrup

1 ½ Tbsp. chili powder

1 Tbsp. oregano

½ Tbsp. cumin

½ tsp. black pepper

salt, to  taste

Directions:

1. Soak beans overnight.

2. Cook beans the next day, until firm, but not mushy. Set aside.

3. Sauté  onion in a deep pot for 5 minutes.

4. Add garlic and spices and stir for a minute.

5. Add diced tomatoes and cook for 15 minutes.

6. Add winter squash, carrots, parsnips and cooked beans and simmer for an hour, stirring occasionally, to prevent sticking.

7. Add maple syrup and season, to taste.

*You can use dry beans. It’s best to keep the different bean types separate, since some take longer to cook than others. Dry beans double in volume as they soak and cook, and you’ll need to soak beans in a ratio of 4 parts water:1 part beans. To make 1 ½ cups of cooked beans, soak ¾ cup of dry beans in 3 cups of water overnight. Then, simmer for about an hour until tender, stirring occasionally to prevent burning. Drain and quickly cool the beans until ready for use. They can be stored in the fridge for up to a week until ready to use, or you can make a large batch all at once and freeze part of it.