This summer chili is made with cranberry beans I bought at Rancho Gordo farm.
Ingredients
- 1 pound beans – cranberry or kidney
- 1 pound tofu, firm
- 2 tablespoons coconut oil
- 2 cloves garlic
- 1 yellow onion, chopped
- ½ bunch celery, cut into thin slices, use the leafy inside
- 1 bell pepper, red or green, diced
- 2 cups green beans, cut into 1 inch pieces
- 2 patty pan squash, cut into small pieces
- 3 carrots, chopped
- 6 fresh tomatoes, diced
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- ¼ bunch parsley, stemmed and minced
- 2 bay leaves
- 1 tablespoon chili powder
- 2 teaspoons oregano
- 1 teaspoon thyme
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne
- 1 teaspoon salt
- ½ black pepper
Directions
- Cook beans. I use a pressure cooker, but you can also soak them overnight, and cook until done.
- In a large pot, add coconut oil to the pan. Turn heat to medium high and add garlic and onion and celery. Stir and cook for 3 minutes.
- Add the carrots, bell pepper and green beans and continue to cook about 5 minutes more.
- Add chopped tomatoes, tomato paste, soy sauce and spices, stirring.
- Add cooked beans and additional water, as needed. Crumble in tofu.
- reduce heat to low and simmer for 15 minutes more, stirring occasionally.
Hi Paulette
My maiden name is Italian, Lepore. One word, no capitol P. We are probably not related, but certainly have our names in common! I will look for you on Facebook.
Hello there Cindy Hart Le Pore
I love your Summer Chili recipe but took a double take when I saw your name.
I think we are related some how.
My full name is Paulette Le Pore Motzko
My maiden name is Le Pore and my mom’s maiden name was Hart!
Small world, huh?
Love to stay in touch.
You will find me on Facebook by my full name and on Twitter by PollyMotzko