Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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