I have been a fan of buying bags of 18 bean soup mix (when I first starting prepping) or making my own version of 18 bean soup mix. But even in a survival situation, 18 bean soup mix can get pretty boring. But turning 18 bean soup mix into vegetarian chili is a fresh way to turn this soup mix into something other than soup. I have made this for family and friends and everyone has loved it.
I have also mixed the seasonings together and stores with some of the bean soup mix to simplify it in my food storage area.
2 cups 18 bean soup mix
1 -2 cups dried vegetable flakes
1 tbsp olive oil
1 tbsp dried garlic powder (or fresh if you have it from your food stores)
1 tbsp cumin
1 tbsp chili powder
1/2 tsp chili flakes
1/2 tsp dried oregano
1 cup stock (I have used veggie, chicken and beef, your preference)
1 cup vegetable stock or water
28 oz can diced tomatoes
14 oz can tomato sauce
2 tbsp tomato paste
In a large pot of water, add 2 cups of 18 bean soup mix and bring to a boil, then cook for 1 hour or until beans are tender. Drain. In pot, heat oil then add spices/seasonings/vegetables and saute for 1 minute. Add all remaining ingredients, including beans, cover and simmer for 1 hour. Serve.