Spicy chili beans

4 servings

Ingredients

Quantity Ingredient
2 cups Dry red kidney beans
5 cups Water
2 Yellow onions, chopped
1 Green papper, chopped
2 Stalks celery, chopped
2 Cloves garlic, crushed
1 cup Low-sodium tomato sauce
1 can Stewed tom. low sod. 15 oz.
4 teaspoons Chili powder
2 teaspoons Ground cumin
¼ teaspoon Crushed red pepper
⅛ teaspoon Cayenne

Directions

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 ¾ cup per serving extra rice for tommorows 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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