| Title: | Chili Beans |
| Category: | Side Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
1 1/2 c dry pinto beans
4 c water
3 large garlic cloves- minced
1/2 t ground cumin
1 onion chopped
1 green bell pepper- diced
1 c textured vegetable protein- optional
1 can (15 oz.) tomato sauce
1 c corn- fresh or frozen
2 t chili powder
1/8 t cayenne- or more for spicier beans
1/2 to 1 t sea salt
|
| Directions: | Sort through the beans to remove any debris, then rinse and soak for 6 to 8 hours in about 5 c of cold water. Discard the water and rinse the beans. Place in a pot with 4 c fresh water, the garlic and cumin. Simmer until tender, about 1 hour. Heat 1/2 c of water in a large skillet and add the onion, bell pepper and textured vegetable protein, if using. Cook over medium heat, stirring often, until the onion is soft, about 5 minutes. Mix with the cooked beans, tomato sauce, corn, chili powder and cayenne. Simmer at least 30 minutes. Add salt to taste. |
| Makes: | about 7 cups |