16-Bean Vegan Chili

Ingredients

 
extra virgin olive oil (to coat pan)
1
onion (chopped)
1⁄4
head of cabbage (shredded fine)
1⁄2 bunch
greens (shredded fine)
1
summer squash (diced)
1 pound
16-bean mix or any dry beans (cooked ahead, or 2 cans of beans)
1 tablespoon
chili powder
1 tablespoon
mixed Italian seasonings or oregano
1⁄2
jar of salsa
1⁄2
jar of tomato sauce
 
water as needed
 
salt, pepper and hot sauce (as desired)
Yields:
servings

Instructions

Coat the bottom of a heavy pot with enough olive oil to cover the surface. Add the onion, and saute until very golden.Add the vegetables (except greens), cooked beans, seasonings, salsa and sauce. Adding water as needed for consistency, simmer until vegetables are almost desired softness (about 15 minutes) and then add the greens. Simmer another few minutes to wilt the greens.