Title: Spicy Chili Beans
Categories: Chili
Yield: 4 Servings

2	c	Dry red kidney beans
5	c	Water
2		Yellow onions, chopped
1		Green papper, chopped
2		Stalks celery, chopped
2		Cloves garlic, crushed
1	c	Low-sodium tomato sauce
1	cn	Stewed tom. low sod. 15 oz.
4	ts	Chili powder
2	ts	Ground cumin
1/4	ts	Crushed red pepper
1/8	ts	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

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