Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Dried pinto beans; or 3c
-canned beans, rinsed
-and drained
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
From Food by Susan Powter Typed and vegetarian converted by Lisa
Greenwood Submitted By LISA GREENWOOD On 07-25-95

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