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Title: Mcdougall,spicy Chili Beans
Categories: Healthy Vegan Chili Bean Lowfat
Yield: 4 Servings

2cDry red kidney beans
5cWater
2 Yellow onions, chopped
1 Green papper, chopped
2 Stalks celery, chopped
2 Cloves garlic, crushed
1cLow-sodium tomato sauce
1cnStewed tom. low sod. 15 oz.
4tsChili powder
2tsGround cumin
1/4tsCrushed red pepper
1/8tsCayenne

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

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