| Rosa’s Red Bean Chili |
Recipe Type: Soup
Author:
Ingredients
- 4 c. water or vegetable broth
- 1 ½ c. dried kidney beans
- 1 c. fresh or frozen corn
- 1 large yellow onion, diced
- 2 medium carrots, finely diced
- 1 large green bell pepper, seeded & diced
- 3 large garlic cloves, minced
- 1 ½ TBS chili powder
- 1 28-oz. can diced tomatoes
- sea salt & ground black pepper, to taste
Instructions
- Clean and soak beans over night or for 8 hours.
- Drain beans and transfer to a large pot.
- Fill pot with water about 2 inches above beans and bring to boil.
- Reduce heat, cover and simmer, gently stirring occasionally until beans are tender, about 1 to 1 1/2 hours.
- Drain beans and set aside.
- In another large pot water sauté onion, carrots, pepper, corn and garlic for about 12 minutes or until vegetables begin to soften.
- Add chili powder and cook for 1 minute, stirring.
- Add tomatoes (with juice), 4 cups water (or vegetable broth, if using) and beans, then bring to boil.
- Reduce heat to low and simmer for 30 minutes.
- Stir in salt & pepper to taste.
- Serve.
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