Spicy Chili Beans

Ingredients

2 c dry kidney beans
5 c water
2 onions
1 green papper
2 stalks celery
2 garlic
1 c low-sodium tomato sauce
1 package stewed tom
4 ts chili powder
2 ts cumin
1/4 ts pepper
1/8 ts cayenne

Instructions

Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tommorows breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994