Sunday, March 24, 2013

Spicy Chili Beans

This recipe is delicious and it fills up your kitchen with a wonderful smell as it's cooking. It's easy to make and makes a very large portion for very little effort. 

It's vegan, but as I like to say, "meat eater approved", because every meat eater I know who has tried this, loves this recipe as well. 

I know this picture is horrible, but I'm working with bad lighting & a cell phone camera! 

5 cups water
16 ounces dried kidney beans (dried only, not canned)
2 medium celery ribs (chopped)
2 garlic cloves (chopped)
1-2 medium onions (chopped)

1 medium green pepper (chopped)
4 tablespoon chili powder
2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes

1/8 teaspoon cayenne pepper
16 ounces canned stewed tomatoes
1 cup canned tomato sauce

Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. 
After 2 hours, chop all the vegetables, add them, and all of the remaining ingredients and cook an additional 2 hours. (4 hours cooking time total)


If you soak the kidney beans overnight, you can cut the cooking time in half. 
After the beans are done soaking (don't drain the water), simply add the chopped veggies, and remaining ingredients and cook for 2 hours total. 

Recipe from: The New McDougall Cookbook: 300 Delicious Ultra-Low-Fat Recipes by John McDougall and used gratefully with permission.

No comments:

Post a Comment