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Garden Patch Chili
Yield: 4 Servings
1 lb red kidney beans,Dried
1 and
soaked for 4-12,Rinsed
1 hours
3 c onions,Chopped
2 fresh
jalapeno chilies
1 stemmed
& (include,Minced
1 seeds)
6 garlic
cloves,peeled and
1 minced
3 T chili powder
1 T cumin,Ground
1 T dried
oregano,crumbled
28 oz can tomatoes with,Crushed
1 juice
3 c vegetable
broth,homemade or
1 canned
2 c water
1 red bell
pepper,stemmed,
1 cored
and dices
1 t salt (or),To Taste
17 oz can corn kernels,drained
1 toppings
of your choice
1 (salsa,chopped
red onions,
1 chopped
cilantro,nf
1 yogurt,[avocado,
cheese],
1 etc ) 1. Drain beans. 2. In a large sauce pan or stock pot warm a little
vegetable broth over medium heat.
Add onions, jalapenos, garlic, chili powder, cumin, and oregano. Lower heat and cook partially covered, stirring once or twice, for 15 minutes. 3. Add the tomatoes and their juice, the vegetable
broth, the water, and the beans.
Raise heat and bring to boil.
Lower heat to medium, cover pot, and cook, stirring occasionally, for 60
minutes. 4. Stir in the bell pepper and salt and cook,
stirring often, for another 60 minutes or until the beans are tender.
[Note: watch it *very closely* after about 30 minutes; once the
liquid is absorbed it will tend to stick and burn.] 5. Remove from heat and stir in corn. |
