Title: Powter Chili
Categories: Chili Ethnic Vegetable
Yield: 6 Servings

1 1/2	c	Dried pinto beans; or 3c canned beans, rinse
1	md	Onion; chopped
1		Bay leaf
1	ts	Salt
4	c	Water
1	tb	Olive oil
1 3/4	c	Chopped onion
2	tb	Garlic; minced
1	lg	Green pepper; cut into cubes
2		Jalapenos; chopped
2	ts	Oregano
1	tb	Cumin
1/4	ts	Cayenne
2	ts	Salt
2		Bay leaves
4	tb	Chili powder; to 5t
20	oz	Can chopped tomatoes

Soak dried beans overnight in water to cover. Drain beans and put in pot. Reserve liquid. Add onion, bay leaf, salt, and water. Cook over med high heat for 45 mins, or until beans are tender but not mushy. Drain beans and save liquid.

In a large skillet over med high heat, saute onion, garlic, and peppers in oil for 10 mins. Add the spices and saute 5 mins more.

Add tomatoes, and beans and cook 45 mins, or until all the flavors are blended.

If chili is too dry, add 1 or more cups of the liquid from the beans and bring to a boil. 18% calories from fat

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