Spicy chili beans
Yield: 4 Servings
Ingredients:
- 2 c Dry red kidney beans
- 5 c Water
- 2 Yellow onions chopped
- 1 Green papper chopped
- 2 Stalks celery chopped
- 2 Cloves garlic crushed
- 1 c Low-sodium tomato sauce
- 1 cn Stewed tom. low sod. 15 oz.
- 4 ts Chili powder
- 2 ts Ground cumin
- 1/4 ts Crushed red pepper
- 1/8 ts Cayenne
Instructions:
Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tommorows breakfast). Place the beans and water in a large pot. Bring to a boil cover reduce heat and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours. From the collection of Sue Smith S.Smith34 Uploaded June 16 1994
