15 bean winter squash not chili beans and grains

Author of this recipe: Jacquelynn Bursi

Indulge in a wholesome & filling meal with our delightful 15 bean winter squash medley! Crafted without chili beans & grains, this vegetarian delight offers nutritious goodness & enticing flavors in each bite. Gluten-free and bursting with the essence of Fall, it's your perfect companion for a chilly season! #HealthyWinters #SavorySquashDish

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Ingredients

• Sure! Here are the ingredients you need for a 15 bean winter squash dish, excluding chili beans, grains, and any additional SEO components or specific formatting requests:
• Ingredients:
• - Three cups of chopped 15 bean soup mix (drained and rinsed).
• - Two cups peeled and cubed butternut squash.
• - One-cup peeled and chopped white onion.
• - Two red bell peppers, seeded and cubed (you can choose yellow sweet pepper).
• - Two medium and ripe avocado.
• - Four tablespoons of freshly chopped chives.
• - Fresh basil.
• - Cilantro or parsley.
• - Two tablespoons of garlic and ginger paste to saute the veggies to add more flavors.
• - Salt and ground black pepper, as your preferences dictate.
• - A splash of apple cider vinegar enhances the overall flavor
• - Extra vegetables or protein can be added as per choices for variations
• Note: When choosing the spices or the 15 bean mix, do check the contents. You should opt for one that excludes both the grains and the larger and spicy red chilli bean.

Steps

1. ## How to Make a 15 Bean Winter Squash - Not Chili Beans & Grains
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5. **Prep Time:** 15 minutes
7. **Cook Time:** 8-10 hours slow cooker/ 2 hours stovetop, depending on squash tenderness
9. **Servings:** 8
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13. ### What You'll Need:
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17. **Ingredients:**
19. - 1 tablespoon extra-virgin olive oil
20. - 1 cup finely chopped onion
21. - 2 garlic cloves, minced
22. - 1 tablespoon chili powder
23. - 1 teaspoon dried oregano
24. - ½ teaspoon ground cumin
25. - ½ teaspoon kosher salt
26. - ¼ teaspoon cayenne pepper (depending on your heat preference)
27. - ½ cup tomato sauce
28. - 32 ounces low-sodium vegetable broth
29. - 1 teaspoon ground cinnamon
30. - ¼ teaspoon ground allspice
31. - ¼ cup finely chopped fresh cilantro
32. - 2 bay leaves
33. - 1 cup dried black beans, rinsed and sorted
34. - 1 cup dried pinto beans, rinsed and sorted
35. - 1 cup dried kidney beans, rinsed and sorted
36. - 1 cup dry navy beans, rinsed and sorted
37. - 1 cup dried great northern beans, rinsed and sorted
38. - 1 cup dried cannellini beans, rinsed and sorted
39. - 3 cups cubed uncooked 15-bean winter squash blend with skin left on.
41. **Kitchenware:**
43. - Cutting board
44. - Knife
45. - Slow cooker
46. - Measuring cups and spoons
47. - Wooden Spoon
51. #### **Step 1: Prep Ingredients & Slow Cooker**
53. - Finely chop the onion and mince the garlic.
54. - Add oil to your slow cooker, if desired for sautéing or if your cooker prefers this. Set your cooker to Sauté or Medium.
55. - When your cooker is heated sufficiently or oil shimmers (if added), sauté onions for about 8 to 10 minutes until light golden and translucent
57. #### **Step 2: Mix Sauteed Onions with Spices**
59. - Add all remaining seasonings/spices: oregano, cumin, cinnamon, dried bay leaves, chili powder, cayenne (optional or use less according to how spice-averse you may be), allspice, ground tomatoes & vegetable broth. Stir for about 1 to 2 minutes, or to desired fragrance intensity of dry seasoning mixture. It doesn't have to sauté, but we’re releasing its aromas into the oil which enhances flavors and fragrance. Remove slow cooker bowl contents (including the leaves to a large stockpot/Dutch oven/large pot depending on the size - this ensures even heating.
62. #### **Step 3: Cooking**
64. - Place the stockpot/Dutch oven or pot back on the still medium-heated cooking appliance. When hot, add bean varieties one at a time; this ensures more even cooking for everything. Stir, and then top them off with all spices mixture, and all 4 cups vegetable stock. Let it continue gently and steadily bubbling - don’t crank your heating too high. Add about ¼ to ½ water cup. This helps with overall even heating without drying out any contents when we put the top over to seal everything up properly for stewing, so do avoid peeking for optimum results. Allow mixture to simmer covered between 8 to 10 hours on Low and slow – if your beans do tend to retain firmness beyond normal expectations consider checking every 6-7 hours (but still avoid peeking too often to disrupt internal steam balance of your hearty slow cooker meal).
68. ## Stovetop (alternative instructions - not recommended but included only for completeness) : This may require watching over & more work! But follow closely, it's doable in this version as wel, albeit in lesser quantity as we don't recommend making it on top to cater for such large groups in one go for best and even quality - or you'll need a very wide and big heavy-bottomed pan to mimic slow cooker's even & slow heating quality.) :
71. - Prep & sauté diced onions on Medium-Low heat or stovetop-safe oil in appropriately sized pot on Medium-Low up to the recommended degree: roughly 8-10 minutes until light brown
73. -Add dry spice mixes as per above slow cooker version and fry in oil as well gently for desired aroma release/fragrance intensity (1-2 minutes approximately. Remember this isn’t to cook everything fully yet or you defeat the point of even & steady heating and release), remove to large pot
76. - Combine and simmer all beans one type at a time in this version until bubbling gently with stock mixture (4 cups water & spices you fried before). Simmer all contents and bring them gently to a gentle boil over Medium heat on stovetop and when bubbles appear, immediately simmer and cook gently under Low -Medium flame. Add ½ cup, not more, or you increase boil intensity at the cost of even and slow, steady simmer that develops more depth of flavor. Cover appropriately but

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