Spicy Chili Beans
2 c Dry red kidney beans 5 c Water 2 Yellow onions, chopped 1 Green papper, chopped 2 Stalks celery, chopped 2 Cloves garlic, crushed 1 c Low-sodium tomato sauce 1 cn Stewed tom. l...
Ingredients
- 2c dry red kidney beans
- 5c water
- 2yellow onions, chopped
- 1green papper, chopped
- 2stalks celery, chopped
- 2Cloves garlic, crushed
- 1c low-sodium tomato sauce
- 1cn stewed tom. low sod. 15 oz.
Directions
- 1
2 c Dry red kidney beans 5 c Water 2 Yellow onions, chopped 1 Green papper, chopped 2 Stalks celery, chopped 2 Cloves garlic, crushed 1 c Lo
- 2
4 ts Chili powder 2 ts Ground cumin 1/4 ts Crushed red pepper 1/8 ts Cayenne Canned beans cannot be used in this recipes
- 3
the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili
- 4
If you soak the beans overnight you can cut the cooking time in half
- 5
Freeze any leftover chili for a fast meal later
- 6
Serve over brown rice (make 3/4 cup per serving extra rice for tommorows breakfast)
- 7
Place the beans and water in a large pot
- 8
Bring to a boil, cover, reduce heat, and simmer for 2 hours