Spicy Chili Beans

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Spicy Chili Beans

 

2 cups dry red kidney beans

5 cups water

2 yellow onions, chopped

1 green pepper, chopped

2 stalks celery, chopped

2 cloves garlic, crushed

1 cup low-sodium tomato sauce

1 15 oz. can stewed tomatoes

4 teaspoons chili powder

2 teaspoons ground cumin

1/4 teaspoon crushed red pepper

1/8 teaspoon cayenne

 

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 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. Yields 4 servings.

 

 

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