Winter Vegetable Chili

Food Service Version

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.

Home Version

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.