15 Bean Clean Mean Chili

• 1 bag Hurst's HamBeens Cajun 15 Bean Soup (20oz)
• 33.5 ounce Tomato Sauce, No Salt Added
• 32 ounce Vegetable Stock, Unsalted
• 1.5 cups Yellow Onion, Chopped
• .5 cup Flax Seed, Ground
• 4 ounces Mushrooms, Minced
• 3 cans Petite Diced Tomatoes (14.5oz), No Salt Added
• 2 cups Whole Kernel Corn, Frozen
• 2 cups Celery, Copped
• .25 cup Garlic, Minced
• 1 tablespoon Lime Juice
• 1 tablespoon Mrs Dash Original Salt-Free
• .5 teaspoon Paprika
• .5 teaspoon Curry Powder
• 1 tablespoon California Chili Pepper Powder
• 1 tablespoon New Mexico Chili Pepper Powder
• .5 teaspoon Cayenne
• 1 tablespoon Cumin
• 1 tablespoon Nutritional Yeast
• .25 teaspoon Black Pepper
• 1 cup Whole Fresh Jalapeno (with seeds), chopped

1. 1. Place beans in a large pot with 8 cups water. Discard Cajun Spice packet. Allow beans to soak overnight, or 8 hours. After soaking, drain water.
2. 2. Place beans in a large pot with 8 cups of water. Bring to a boil, reduce heat and simmer covered for 1.5 to 2 hours, until tender. Stir occasionally.
3. 3. While the beans are simmering, prepare and measure all of the other ingredients.
4. 4. Drain and rinse beans. Add all ingredients to a 6 quart Slow Cooker and mix well. Cover and Cook on low for 8 hours (or high 4 hours.)
5. 5. Serve. May be stored chilled for several days.

cajun, tomato sauce, vegetable stock, yellow onion, mushrooms, tomatoes, kernel corn, celery, garlic, lime juice, salt, paprika, curry, california chili pepper, new mexico, cayenne, cumin, yeast, black pepper

Taken from www.epicurious.com/recipes/member/views/15-bean-clean-mean-chili-57e858a4983afd6d50ac3dc1 (may not work)