Chile Non Con Carne
Ingredients
1 C. white kidney beans
1 C. brown kidney beans
1 C. red kidney beans
2 C. water
2 C. onions, diced
3 Tbsp. oil
1 Tbsp. chili powder
1 Tbsp. minced garlic
1 tsp. cumin
1 tsp. coriander
6 C. water
4 C. tomatoes, diced
5 Tbsp. tomato paste
2 C. red pepper, diced
2 C. celery, diced
2 C. zucchini, diced
2 C. mushrooms, diced
2 Tbsp. fresh oregano, chopped
2 Tbsp. fresh cilantro, chopped
1 tsp. salt
1 jalapenos, chopped
Cooking Instructions
Soak all kidney beans in 2 to 3 C. water for four hours. Drain. In a 4 quart pot, sauté onions in oil. Season with chili powder, garlic, cumin and coriander. Add drained beans and 6 C. water. Simmer, covered, for 1 hour. Blend in tomatoes and paste. Add red pepper, celery, zucchini and mushrooms; simmer on low for 1 hour. Season with oregano, cilantro, salt, and jalapenos, if desired. Cook until chili is thick and beans are tender (1/2 1 hour).
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)