SIMPLE RED BEAN CHILI
Serves 8
Dried red kidney beans are a great way to stretch your dollar. Plan ahead to allow soaking time for the dried beans. If you prefer to use canned beans, choose a no-salt-added variety. You'll need about 4 1/2 cups, or 3 (15-ounce) cans.
Ingredients
1 1/2 cups dried kidney beans
1 large yellow onion
2 medium carrots, chopped (about 1 cup)
1 large green bell pepper, cored, seeded and chopped
3 large cloves garlic, finely chopped
1 1/2 tablespoons no-salt-added chili powder
1 (28-ounce) can no-salt-added diced tomatoes
1/4 teaspoon sea salt
1 large yellow onion
2 medium carrots, chopped (about 1 cup)
1 large green bell pepper, cored, seeded and chopped
3 large cloves garlic, finely chopped
1 1/2 tablespoons no-salt-added chili powder
1 (28-ounce) can no-salt-added diced tomatoes
1/4 teaspoon sea salt
Method
Sort through beans and remove and discard any small stones or debris. In a large bowl, cover beans by 3 inches with cold water, cover and set aside at room temperature for 8 hours or overnight.
Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans and set aside.
In a large pot over medium-high heat, bring 1 cup water to a simmer. Add onion, carrots, pepper and garlic and cook about 12 minutes or until onion is translucent and vegetables are beginning to soften. Add chili powder and cook 1 minute, stirring. Add tomatoes and their juices and 4 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes. Add cooked beans and simmer 30 minutes longer to blend flavors. Stir in salt and serve.
Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours. Drain beans and set aside.
In a large pot over medium-high heat, bring 1 cup water to a simmer. Add onion, carrots, pepper and garlic and cook about 12 minutes or until onion is translucent and vegetables are beginning to soften. Add chili powder and cook 1 minute, stirring. Add tomatoes and their juices and 4 cups water. Bring to a boil. Reduce heat to low and simmer, uncovered, for 45 minutes. Add cooked beans and simmer 30 minutes longer to blend flavors. Stir in salt and serve.
Nutrition
Per serving: 180 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 36g total carbohydrate (12 dietary fiber, 7g sugar), 10g protein
No comments:
Post a Comment