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Garden Patch Chili fruits, chili, beans, low-fat 1 lb dried red kidney beans, 1 rinsed and soaked for 4-12 1 hours 3 cup chopped onions 2 fresh jalapeno chilies, 1 stemmed & minced (include 1 seeds) 6 garlic cloves, peeled and 1 minced 3 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano, crumbled 28 oz can crushed tomatoes with 1 juice 3 cup vegetable broth, homemade or 1 canned 2 cup water 1 red bell pepper, stemmed, 1 cored and dices 1 teaspoon 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. 6. Serve with toppings as desired. Date: Mon, 25 Oct 93 11:27:05 PDT From: Valerie Schultheiss Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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