Title: Spicy Chili Beans
Categories: Mcdougall, Day One
Yield: 4 servings
2 c Dry red kidney beans
5 c Water
2 Yellow onions, chopped
1 Green pepper, chopped
2 Stalks celery, chopped
2 Cloves garlic, crushed
1 c Low-sodium tomato sauce
1 cn Stewed tomato, low sodium (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 tommorow's 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
