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.