Spicy chili beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dry red kidney beans |
| 5 | cups | Water |
| 2 | Yellow onions, chopped | |
| 1 | Green papper, chopped | |
| 2 | Stalks celery, chopped | |
| 2 | Cloves garlic, crushed | |
| 1 | cup | Low-sodium tomato sauce |
| 1 | can | Stewed tom. low sod. 15 oz. |
| 4 | teaspoons | Chili powder |
| 2 | teaspoons | Ground cumin |
| ¼ | teaspoon | Crushed red pepper |
| ⅛ | teaspoon | Cayenne |
Directions
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 ¾ 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.