Vegetable chili with red beans
6 to 8 servings
1 cup dried red kidney beans (see note)
2 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, minced, about 1 teaspoon
1/2 pound mushrooms, wiped clean, sliced
1 can (28 ounces) crushed tomatoes with added puree
1 can (15 ounces) tomato sauce
3 tablespoons tomato paste
2 tablespoons chili powder
2 small zucchini, ends removed, sliced
2 red bell peppers, seeded, chopped
1 or 2 jalapeno peppers, to taste, seeded, chopped
1/2 teaspoon each: salt, freshly ground pepper
1 package (10 ounces) each: frozen corn, frozen lima beans
Crushed red pepper flakes, optional
Put red beans in large bowl. Add cold water to cover. Let soak
The next morning, drain the beans. Put beans into a large pot and
add fresh water to cover. Heat to boil; cover and simmer until
almost tender, about 1 hour. Drain.
Heat olive oil in large dutch oven. Add onions and garlic; cook
and stir 1 minute. Add mushrooms and cook until slightly browned.
Stir in drained beans, crushed tomatoes, tomato sauce, tomato paste
and chili powder; heat to boil.
Reduce heat to simmer and add zucchini, red peppers, jalapeno
peppers, salt and pepper. Simmer, covered, until vegetables are
crisp-tender, about 30 minutes.
Stir in corn and lima beans; cook until heated through, 5 to 10
minutes. Taste and adjust seasonings. Serve with crushed red pepper
flakes if desired.
NOTE: One can (16 ounces) red kidney beans, drained, can be
substituted for the dried beans. Omit steps 1 and 2.