2 teaspoons celery salt
Directions:
1. Cover beans with water and soak overnight.
2. Drain beans, place in stockpot, cover with water. Bring
to a boil, then lower heat. Add dehydrated veggies. Simmer
for 1-1/2 hours.
3. Heat canola oil in a large skillet. Add yellow onions
and garlic and saute until onions are clear. Add fresh
tomatoes and pearl onions and heat for 10 minutes.
4. When beans are cooked, drain and return to stockpot.
Add 3-6 c. water (depending on how thin you like it), tomato
soup, canned tomatoes with chiles, veggie broth mix, celery
salt and chili powder and stir until well mixed. Stir in
tomato-onion mixture from skillet. Simmer over medium heat
for one hour, stirring occasionally.
5. If you like a thicker chili, stir in 2 teaspoons
unbleached white flour during last step.
This recipe freezes well, so you can make it ahead and thaw
it out when you're in a hurry.
Try adding corn, zucchini, carrots or other varieties of
beans for variety and texture.
Serves: 8
Preparation time: 4 hrs. + bean soaking time
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