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Mcdougall,spicy Chili Beans

beans, chili, healthy, low-fat, vegan

2 cup dry red kidney beans
5 cup water
2 yellow onions, chopped
1 green papper, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
1 cup low-sodium tomato sauce
1 can stewed tom. low sod. 15 oz.
4 teaspoon chili powder
2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/8 teaspoon 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

Yield: 4 servings

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