Kidney Bean Chili

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* Exported from MasterCook *

 

Kidney Bean Chili

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups raw kidney beans

2 yellow onions -- chopped

4 cloves garlic -- sliced

6 cups water

1 tablespoon vegetable oil

1 large red onion -- chopped

1 stalk celery -- diced

1 large carrot -- diced

4 cloves garlic -- minced

1 small green pepper -- chopped

2 jalapeno peppers -- (2 to 4) seeded and minced

1 can sliced tomatoes -- (1-pound) drained

1 tablespoon tomato paste -- (heaping)

3 cups water or stock

1 1/4 teaspoons salt

2 1/2 teaspoons ground cumin

1 teaspoon oregano

2 tablespoons chili powder -- (or more to taste)

1 tablespoon honey

 

Yield: 6 servings * Prep Time: 20 minutes * Cooking Time: 2 1/2 hours

 

If you are looking for plain chili, this is it-no frills, simple to make and one

that tastes like a " great bowl of chili. " For a slightly more elaborate

presentation, top each bowl with yogurt, sour cream or grated cheese.

 

1. Pick over beans to remove all stones and debris. Rinse in several changes of

water, then soak in enough cold water to cover for 8 hours. Drain beans and

place them in a pressure cooker or saucepan with the 2 chopped onions, sliced

garlic and 6 cups of water. With pressure cooking lock lid in place, bring to

high steam and cook for 10 minutes. Place the cooker in the sink and run a

strong current of cold water over it until the pressure drops completely. Unlock

lid and check for doneness. If cooking in a standard saucepan, bring to a boil,

reduce to a simmer, cover and cook, stirring from time to time, until the beans

are tender, about 2 hours. The beans may be cooked up to 3 days in advance

refrigerated in their cooking liquid before proceeding with the recipe.

 

2. In a 6-quart saucepan, saute the red onion in the oil until soft, about 15

minutes. Add the beans and enough of their cooking liquid to equal 3 cups. (If

there is not enough liquid, supplement it with stock or water.) Stir in the

celery, carrot, garlic, peppers, tomatoes, tomato paste, stock, salt, cumin,

oregano, chili powder and honey. Stir well, then simmer for 30 to 45 minutes,

depending on how soft you wish the carrots to be. The chili may be prepared up

to 5 days in advance if refrigerated in an airtight container. It may be frozen

for up to 2 months.

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 92 Calories; 3g Fat (28.2% calories from

fat); 2g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 514mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0