Almost vegan chili

A batch of chili is something that can never be the same twice. Not in my house.

I started with a Le Creuset cassoulet with a tablespoon or two of canola oil and a pinch of minced garlic. I added the following spices, while the pot heated over medium-high:
- 1 tablespoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon Indian chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon Italian seasoning
- 1 1/2 teaspoons cocoa

Added:
- one 15 or so ounce can of Italian seasoned tomatoes

Heated to boiling.

Added 2 grated carrots.

Boiled.

Added about 20 ounces of Pacific Foods organic Homestyle tomato soup. And about 1/4 cup diced pineapple in juice. (a single serving cup I got on clearance on Target)

Boiled, covered, simmer for an hour.

Now, I'm adding three varieties of beans: 1 pound red kidney, about 10 ounces black and 10 or so ounces of white. I made all of these from dry beans, which is why I added the soup for liquid. The Betty Crocker recipe suggests using the sludge from canned beans.

Red kidney beans

I'm reeling from shock as I realize my family has eaten two pounds of black beans in two months.

Today I'm making kidney beans as my husband accidentally opened a can of petit diced Italian seasoned tomatoes last night, so I'm figuring I have to make a pot of chili.

This is my first experience using dry kidney beans and I'm surprised how quickly they wrinkle in hot water.

I'm using the quick soak method: rinse, add water (6-8 cups per pound), boil for two minutes, cover and remove from heat. Let sit one hour.

Reduce sodium intake and save money!