Chile non con carne

14 servings

Ingredients

Quantity Ingredient
1 cup White kidney beans
1 cup Brown kidney beans
1 cup Red kidney beans
2 cups To 3 c water
2 cups Onions, diced
3 tablespoons Oil
1 tablespoon Chili powder
1 tablespoon Minced garlic
1 teaspoon Cumin
1 teaspoon Coriander
6 cups Water
4 cups Tomatoes, diced
5 tablespoons Tomato paste
2 cups Red pepper, diced
2 cups Celery, diced
2 cups Zucchini, diced
2 cups Mushrooms, diced
2 tablespoons Fresh oregano, chopped
2 tablespoons Fresh cilantro, chopped
1 teaspoon To 2 ts salt
1 To 2 fresh jalapenos chopped (opt)

Directions

Soak all kidney beans in 2-3 c water for four hours. Drain.

In a 4-qt pot, saute onions in oil. Season with chili powder, garlic, cumin and coriander. Add drained beans and 6 c water. Simmer, covered, for 1 hour. Blend in tomatoes and paste.

Add red pepper, celery, zucchini and mushrooms; simmer on low for 1 hour. Season with oregano, cilantro, salt, and jalapenos, if desired.

Cook until chili is thick and beans are tender (½-1 hour).

Source: Cheap Thrills Cuisine, The Washington Post FOOD Section, 9/14/94. Typed by Linda Howard.

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