New England Soup Factory'S Vegetarian Chili - cooking recipe

Ingredients

1/2 cup dried great northern beans
1/2 cup dried red kidney beans
1/2 cup dried black-eyed peas
1/2 cup dried black beans
1/2 cup dried garbanzo beans
1/2 cup olive oil
3 tablespoons minced garlic
2 1/2 cups onions, diced
2 cups carrots, diced
1 cup yellow pepper, diced
1 cup sweet red pepper, diced
1 cup green pepper, diced
3 cups canned diced tomatoes
2 cups v 8 vegetable juice
1 cup vegetable stock or 1 cup water
1 1/2 tablespoons chili powder
1 1/2 tablespoons cumin
1 tablespoon oregano
1 tablespoon basil
3 bay leaves
2 tablespoons kosher salt
1 teaspoon pepper
2 tablespoons Tabasco sauce (not GF)
2 tablespoons balsamic vinegar

Preparation

Place all beans in water (cover with several extra inches of water) and soak overnight.
Place in large pot (with fresh water if desired) and boil until tender, 2-3+ hours.
Drain and cool.
In a large stockpot, Saute garlic, onions, carrots and peppers in oil for 10 minutes.
Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.
Cover and simmer gently for 1 hour.
Season with salt, pepper, Tabasco sauce and balsamic vinegar.