Spicy Chili Beans

2 c Dry red kidney beans

5 c Water

2 Yellow onions, chopped

1 Green papper, chopped

2 Stalks celery, chopped

2 Cloves garlic, crushed

1 c Low-sodium tomato sauce

1 cn Stewed tom. low sod. 15 oz.

4 ts Chili powder

2 ts Ground cumin

1/4 ts Crushed red pepper

1/8 ts Cayenne

Canned beans cannot be used in this recipes; the cooking liquid from the dry beans makes a rich, flavorful broth that forms the base for the chili. If you soak the beans overnight you can cut the cooking time in half. Freeze any leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per serving extra rice for tommorows breakfast). Place the beans and water in a large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add the remaining ingredients and cook an additional 2 hours. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994