Hearty Chili #2
Prep: 15 minutes Cook: 4 hours
This is a very hearty chili that is popular with vegetarians and non-vegetarians alike. If you like things a bit spicier, add 1/4 to 1/2 teaspoon crushed red pepper flakes to this recipe. This is even better the following day as a leftover. This also can be frozen and reheated with delicious results.
- 2 cups dry red kidney beans
- 5 cups water
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 15 ounce can chopped tomatoes
- 15 ounce can tomato sauce
- 3 tbsp chili powder
- 2 tsp cumin
Place beans and water in a large pot. Bring to a boil, reduce heat, cover and simmer for 2 hours. Add remaining ingredients, mix well, and cook for an additional 1 hour and 45 minutes.
Serve over brown rice with toppings of your choice.
Hints: Use any color of bell pepper that you like. Green is the most common, but you can also try red, yellow or orange.
Topping suggestions: Chopped sweet onion, mustard, cooked corn, relish. Some people also like cooked mild greens on top of their chili, such as steamed chard, kale or spinach.