Spicy Chili Beans

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Spicy Chili Beans

 

Yield: 4 servings

 

2 c Dry red kidney beans

5 c Water

2 Yellow onions, chopped

1 Green pepper, chopped

2 Stalks celery, chopped

2 Cloves garlic, crushed

1 c Low-sodium tomato sauce

1 cn Stewed tomatoes, low sodium, 15 oz.

4 ts Chili powder

2 ts Ground cumin

1/4 ts Crushed red pepper

1/8 ts Cayenne

 

Canned beans cannot be used in this recipe; 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 tomorrow's 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

 

 

 

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