Spicy, delicious, low-fat Vegetarian Chili contains cholesterol-lowering fiber. The heart-healthy kidney beans in this recipe aid in lowering homocysteine levels which may help prevent heart attacks and disease.
2 cups dry kidney beans
6 cups water or vegetable broth
1/2 medium onion, chopped
3 cloves garlic, minced
1/4 cup olive oil
2 teaspoons cumin
2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1 red bell pepper, diced
1 jalapeño pepper, finely chopped (removing all seeds)
1 Anaheim pepper, sliced width wise (approx. 1/4" in width)
2 cups whole tomatoes, mashed
Sort and wash the kidney beans, removing any impurities. Add the kidney beans and 2 cups of the water into a medium saucepan and bring to a boil. Cover, remove from heat, and let stand for 1 hour. Drain the beans and set aside. Next, sauté onions and garlic in olive oil until onions are opaque, about 5 minutes. Add the kidney beans, remaining water or vegetable broth, cumin, chili powder and cayenne pepper. Next, dice or chop red bell pepper and jalapeño pepper. Slice Anaheim pepper width wise - approx. 1/4" in width. Add all the peppers to saucepan. Finally, add tomatoes. Bring to a boil, cover, reduce heat, and simmer for 2 hours, or until the beans are done cooking.
Makes 4-6 servings.
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