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    Vegetable chili with red beans

    Source of Recipe


    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.




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