Serves: 4
Total Calories: 171

1 cup dried kidney beans soaked in water for 8 to 12 hours
1/2 cup dried garbanzo beans soaked in water for 8 to 12 hours
1/2 cup dried lima beans or butter beans soaked in water for 8 to 12 hours
2 quarts Vegetable Broth
2 cups shredded cabbage
1 cup diced onion
1 cup peeled and diced potato
1/2 cup peeled and diced carrot
1/2 cup diced celery
1/2 cup diced tomato
3 tablespoons salt free tomato paste
1 tablespoon chopped garlic
1 tablespoon dried minced onion
1 tablespoon chopped shallot
1 teaspoon granulated garlic
1/4 teaspoon red pepper flake
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh sage ot 1 teaspoon dried
1 tablespoon chopped fresh thyme ot 1 teaspoon dried

Drain and rinse the kidney beans, garbanzo beans, and lima beans and transfer them to a large pot. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and cook uncovered, stirring occasionally, for 90 minutes, frequently using a ladle to skim off any foam that forms at the surface. Discard the foam.

Stir in the cabbage, onion, potato, carrot, celery, tomatoes, tomato paste, garlic, dried onion flakes, shallot, granulated garlic, and red pepper flakes and cook uncovered, stirring occasionally, until the beans are soft, about 1 hour. Stir in the rosemary, sage, and thyme and simmer for 5 minutes longer. Serve hot. Stored in a sealed container in the refrigerator, Bravo Chili will keep for 4 days.

Nutritional Facts:

Serves: 4
Total Calories: 171
Calories from Fat: 6

More Recipes from the Bravo Cookbook:
Garbanzo Beans and Kale with Meyer Lemon and Parsley Dressing
Quinoa Salad
Bravo Chili
Cannellini Bean Stew
Brown Lentil Stew
Yellow Split Pea Stew
Toasted Barley and Tomato Stew
Red Lentil Loaf with Bell Pepper Coulis
Blue Cornmeal Loaf
Black Bean Stew