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  Home > Bean and Legume Recipes > Spicy Bean Chili
 


Spicy Bean Chili

  
   
   
   
Ingredients -  
   

2 cups Dry Red Kidney Beans
5 cups Water
2 Yellow Onions, chopped
1 Green Pepper, chopped
2 stalks Celery, chopped
2 cloves Garlic, crushed
1 cup Low-Sodium Tomato Sauce
1 can (15 ounces) Low-Sodium Stewed Tomatoes
4 teaspoons Chili Powder
2 teaspoons ground Cumin
1/4 teaspoons Crushed Red Pepper
1/8 teaspoons Cayenne

 
   
Preparation:  
   

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 tomorrows 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. Makes 4 servings.