The soup was very easy to make, and I substituted the canned beans called for in the recipe with dry. I did some checking online and I've determined that for every 15oz can of beans, you can substitute 1/4 lb. dried beans. This recipe called for four cans, so I used a pound of dried beans. To me, I just don't see the point in using canned beans most of the time. Dried beans are super easy to cook from scratch. They require a little bit of planning, but they are so much cheaper. I didn't have enough white beans, so I did use half white and half black.
I would definitely make this recipe again, and I think it will freeze very well. If you haven't signed up for the weekly newsletter yet, I recommend doing so. I hear so many people saying that they never know what to cook. Get this newsletter, and get some ideas. The website has a ton a great recipes too. www.splendidtable.org
Here are the final pictures from my old camera. I'm going to play around with the new camera a little more this afternoon, and I should have a new post up tonight. I plan on getting back to posting everyday again.
Beans soaking for chili
White chili ready to eat
Pumpkin chocolate chip loaves from Vegan Cupcakes Take Over the World. My father-in-law requested these, and we hid some, so everyone would have some to eat.