Vegetarian Chili 2
Ingredients
1/2 C. dry pinto beans
1/2 C. dry kidney beans
9 C. water
1 C. onion, chopped fine
4 cloves garlic, chopped
1/3 C. diced carrot
1/3 C. diced celery
1 C. dry lentils
1/8 C. homemade chili powder
1 tsp. oregano
2 tsp. coriander
16 oz. can whole tomatoes
1/4 C. soy sauce
1/4 tsp. salt
Cooking Instructions
Soak pintos and kidneys overnight in 5 cups water. In a.m. rinse and drain. Saute onion, garlic and celery in a little water until softened. Mix all but tomatoes, soy and salt in 4 cups water. Simmer 1 1/2 hours. Add tomatoes, soy and salt. Cook another hour. Servings: 6 to 8.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)