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. low sod. 15 oz. 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; 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 3/4 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. From the collection of Sue Smith, S.Smith34, Uploaded June 16,
1994
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