Chili / Chili Stew

Chili
Chili

For Chili

Sort & rinse:
2 c small red or black beans
1/2 c kidney beans

Put the beans in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning, rinse the soaked beans, drain & put in a large pot.

Cover the beans with:
1 1/2" of water

above the beans & bring to a gentle boil.
Reduce heat & simmer uncovered for 2 - 3 hrs. or more, until beans mash easily, stirring occasionally.

Put:
1 1/4 c green bell peppers
3/4 c diced onion
2 minced garlic cloves
3 T water
in a skillet & cook for 10 min.
Stir frequently.
3
After the beans are soft
add:
the cooked vegetables
4 c diced fresh tomatoes
or (2 14 - 15 oz. can) diced tomatoes
1/4 c (1/2 6 oz. can) tomato paste
1 T cumin
1 t basil
1 t onion powder
1 t paprika
1 T honey or pure maple syrup
2 t salt

to the pot & stir.

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Chili Stew
Chili Stew

For Chili Stew

Follow the Chili recipe & put in another pot:
1 1/2 c potatoes
1 c fresh or frozen corn, thawed
1/2 t salt
2 c water

& boil for 25 min.

Pour into the Chili pot
after cooking the 1 - 1 1/2 hrs. & stir.

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Simmer with the lid still slightly ajar for 1 - 1 1/2 hrs. or more.

Stir occasionally.

Add more water if the chili gets too dry.

After cooking, can add:
1 t virgin olive oil
to the pot
if you need more oil in your diet
& stir.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be thawed, then put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.