The snow is falling, and falling, and falling. I am definitely not a fan of the cold and wet but it certainly gives me an excuse to stay home. The days that I stay at home can be good days to a little cooking. Today I will share my 13 Bean Chili recipe since it is perfect for a day like today. I am not a bean lover but since they are so good for you I have tried to find ways to get them into my diet. This recipe does just that and doesn’t even taste like you are eating 13 different types of beans!
Bob’s Red Mill 13 Bean Soup Mix (This can be purchased at Hy-Vee in the Health Market) The beans will need to soak over night or you can soak them for an hour or two and then boil them for a few hours. This is easy to do when you are planning on being home since they do not require much attention. The bag will have a recipe as well but I would encourage you to fine tune mine as well as their’s to meet your needs.
1 lb of ground beef-brown and add to 13 bean mixture
2 (8oz) cans tomato sauce – you can choose one with extra flavorings. I also always add either fresh tomatoes or canned tomatoes.
1 chopped red pepper, 1 chopped green pepper (Or whatever amount you prefer. I often use more and boil them briefly before adding them so that my daughter doesn’t notice them but we still get the health benefits)
You can add a chile seasoning packet and/or your own chili powder. I usually create my own version with salt, garlic, pepper, and chili powder. Onion is good as well.
Once you have all the ingredients added to the pot allow the mixture to simmer for an hour. I usually have to adjust the salt and pepper flavorings to suit me.
Leftovers may be frozen or the recipe may be doubled and frozen to save time on another day!