16-Bean Vegan Chili

16-Bean Vegan Chili
Instructions
Coat the bottom of a heavy pot with enough olive oil to cover the surface. Add the onion, and saute until very golden.

Add the vegetables (except greens), cooked beans, seasonings, salsa and tomato sauce. Adding water as needed for consistency, simmer until vegetables are almost desired softness (about 15 minutes) and then add the greens. Simmer another few minutes to wilt the greens.

Ingredients

extra virgin olive oil (to coat pan)
1 onion (chopped)
1⁄4 head of cabbage (shredded fine)
1⁄2 bunch greens (shredded fine)
1 summer squash (diced)
1 pound 16-bean mix or any dry beans (cooked ahead, or 2 cans of beans)
1 tablespoon chili powder
1 tablespoon mixed Italian seasonings or oregano
1⁄2 jar of salsa
1⁄2 jar of tomato sauce
water as needed
salt, pepper and hot sauce (as desired)