Chile non con carne
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White kidney beans |
| 1 | cup | Brown kidney beans |
| 1 | cup | Red kidney beans |
| 2 | cups | To 3 c water |
| 2 | cups | Onions, diced |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Minced garlic |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Coriander |
| 6 | cups | Water |
| 4 | cups | Tomatoes, diced |
| 5 | tablespoons | Tomato paste |
| 2 | cups | Red pepper, diced |
| 2 | cups | Celery, diced |
| 2 | cups | Zucchini, diced |
| 2 | cups | Mushrooms, diced |
| 2 | tablespoons | Fresh oregano, chopped |
| 2 | tablespoons | Fresh cilantro, chopped |
| 1 | teaspoon | To 2 ts salt |
| 1 | To 2 fresh jalapenos chopped (opt) | |
Directions
Soak all kidney beans in 2-3 c water for four hours. Drain.
In a 4-qt pot, saute onions in oil. Season with chili powder, garlic, cumin and coriander. Add drained beans and 6 c water. Simmer, covered, for 1 hour. Blend in tomatoes and paste.
Add red pepper, celery, zucchini and mushrooms; simmer on low for 1 hour. Season with oregano, cilantro, salt, and jalapenos, if desired.
Cook until chili is thick and beans are tender (½-1 hour).
Source: Cheap Thrills Cuisine, The Washington Post FOOD Section, 9/14/94. Typed by Linda Howard.