This recipe comes from a great cookbook called More-with-Less. I changed a little in this recipe to make it easier and quicker to make. Turned out very good!
Ingredients (consider a double batch)
32-40 oz. canned great northern beans (I may have just used 2 15 oz. cans)
Diced ham (to taste)
1 onion, chopped
3 stalks celery (chopped)
3 carrots (sliced)
1 qt tomato juice (or stewed tomatoes, but I believe I used the juice. May be nice to do a combo of the two)
salt and pepper to taste
Simmer 2 hours on stove or cook in crock pot till veggies are tender. I did a combo of time in crock on low and high till carrots were soft. This soup turned out very good!
My sister-in-law sent me this recipe after I had tried it at her house. I was so impressed with this chili and eager to make it myself. It does not taste like the basic ground beef chili that everyone seems to make. This is amazingly tasty and very thick! I recommend doubling the recipe as it is so good you will eat it up all to quickly. This is another rare recipe that needed little to no butchering as it is perfect as is.
1 TBS Butter
1 Medium Red Onion (Finely Chopped)
1 lb ground beef
3 Medium Parsnips Peeled and sliced thinly
1 Green bell pepper chopped
3 Cloves of crushed garlic
2 TBS Chili powder
1 TBS of Oregano
1 Tsp cumin powder
Salt and pepper to taste
2 TBS unsweetened cocoa powder
1 28 oz can crushed tomatoes
1 6 oz can of tomato paste
Beans are all 15 oz cans drained and rinsed
1 can Black Beans
1 can Butter Beans
1 can Kidney Beans
Heat butter in a large pot over medium/ medium High heat
Add ground beef and brown slightly
Add Onions and let beef finish browning
Add Bell Pepper and Parsnips and cook until tender
Add ALL your seasonings and mix well
Add Tomato sauces
Stir well again
Bring to a simmer then cook on low heat for 30-60 minutes covered.
You will not regret trying this recipe, it is fabulous! It takes a little time to prepare but you could chop onion, parsnips and pepper ahead of time as well as browning the ground beef.