Rocky Mountain Chili made with Anasazi Beans

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This is a very good chili and the recipe comes from " Lean Bean Cuisine " by Jay

Solomon. Book has 100 meatless recipes from around the world.

 

Rocky Mountain Chili made with Anasazi Beans

 

1 cup anasazi beans (pink, kidney or pinto will work too)

2 tbls. vegetable oil

1 medium onion, diced

1 red bell pepper, seeded and diced (yellow,orange or green work)

1 cup chopped eggplant or summer squash

1 large carrot, peeled and diced

2 cloves of garlic, minced

1 hot chile pepper, seeded and diced

1 large potato, diced (don't peel)

1 can 28 oz. crushed tomatoes

2 tbls. sugar (I used 1 tbl. molasses)

2 tbls. chili powder (I used less cuz I'm a chicken)

2 tbls. dried oregano

1 tbl. gr. cumin

1 to 2 tsps. Tabasco or hot sauce of choice

2 tsps. dried thyme

1/2 tsp. black pepper

1/4 tsp. salt (always salt at the end, tends to make beans tough otherwise)

 

Place the beans in plenty of water to cover in a saucepan and cook for 1 hour.

Drain and reserve 1 1/2 cups of the cooking liquid and set aside.

Heat the oil in a large saucepan (I use my Dutch oven) and add the onion, bell

pepper, eggplant, carrot, garlic and chile. Saute for 7 minutes over medium

heat.

Add the beans, reserved cooking liquid, potato, crushed tomatoes, sugar and

seasonings (except salt) and cook for about 40 minute4s over medium low heat,

stirring occasionally. Salt to taste.

Ladle into soup bowls, serve topped with shredded cheese and diced onions if

you like.

**Note** I like to serve it with diced avocado on top. Delish!

 

 

 

 

We gotta stop smokin', stop, stop. I mean cigarette smoking.

 

 

 

- Jimi Hendrix - " Midnight Lightning "

 

 

 

 

 

 

 

 

 

 

 

 

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