Bean Chili Stew

Bean Chili Stew 1/2 Tbsp. olive oil 1 Tbsp. crushed garlic 1 cup each of diced carrot, celery, onion, and okra 1 cup corn kernels 2 cups vegetable stock 1 16-oz can stewed tomatoes 1/2 cup tomato paste 3 bay leaves 1/2 tsp cayene pepper 1/4 tsp. salt 1/2 tsp. anise seeds 1/2 tsp. ground black pepper 3/4 cup each of the following cooked beans: azuki beans, black beans, chickpeas, fava beans, lentils, kidney beans, and pinto beans.

In a large pot, heat oil. Add garlic and vegetables and saute until tender. Add vegetable stock, stewed tomatoes, tomato paste, spices, and beans. Simmer 30 minutes. Serve with cornbread. Serves 16.

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