Vegetable Chili with Red Beans

Ingredients

1 cup dried red kidney beans (see note)
2 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, minced, about 1 teaspoon
1/2 pound mushrooms, wiped clean, sliced
1 can (28 ounces) crushed tomatoes with added puree
1 can (15 ounces) tomato sauce
3 tablespoons tomato paste
2 tablespoons chili powder
2 small zucchini, ends removed, sliced
2 red bell peppers, seeded, chopped
1 or 2 jalapeno peppers, to taste, seeded, chopped
1/2 teaspoon each: salt, freshly ground pepper
1 package (10 ounces) each: frozen corn, frozen lima beans
Crushed red pepper flakes, optional

Instructions

6 to 8 servings. Put red beans in large bowl. Add cold water to cover. Let soak overnight. The next morning, drain the beans. Put beans into a large pot and add fresh water to cover. Heat to boil; cover and simmer until almost tender, about 1 hour. Drain. Heat olive oil in large dutch oven. Add onions and garlic; cook and stir 1 minute. Add mushrooms and cook until slightly browned. Stir in drained beans, crushed tomatoes, tomato sauce, tomato paste and chili powder; heat to boil. Reduce heat to simmer and add zucchini, red peppers, jalapeno peppers, salt and pepper. Simmer, covered, until vegetables are crisp-tender, about 30 minutes. Stir in corn and lima beans; cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Serve with crushed red pepper flakes if desired. NOTE: One can (16 ounces) red kidney beans, drained, can be substituted for the dried beans. Omit steps 1 and 2.