Date: Mon, 25 Oct 93 11:27:05 PDT
From: Valerie Schultheiss (email@example.com)
Garden Patch Chili
1 pound dried red kidney beans, rinsed and soaked for 4-12 hours
3 cups chopped onions
2 fresh jalapeno chilies, stemmed & minced (include seeds)
6 garlic cloves, peeled and minced
3 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp dried oregano, crumbled
1 28-oz can crushed tomatoes with juice
3 cups vegetable broth, homemade or canned
2 cups water
1 red bell pepper, stemmed, cored and dices
1-2 tsp salt or to taste
1 17-ounce can corn kernels, drained
Toppings of your choice (salsa, chopped red onions, chopped cilantro, nf
yogurt, [avocado, cheese], etc.)
1. Drain beans.
2. In a large sauce pan or stock pot warm a little vegetable broth
over medium heat. Add onions, jalapenos, garlic, chili powder, cumin,
and oregano. Lower heat and cook partially covered, stirring once or
twice, for 15 minutes.
3. Add the tomatoes and their juice, the vegetable broth, the water,
and the beans. Raise heat and bring to boil. Lower heat to medium,
cover pot, and cook, stirring occasionally, for 60 minutes.
4. Stir in the bell pepper and salt and cook, stirring often, for
another 60 minutes or until the beans are tender. [Note: watch it *very
closely* after about 30 minutes; once the liquid is absorbed it will tend
to stick and burn.]
5. Remove from heat and stir in corn.
6. Serve with toppings as desired.