Pinto Bean And Vegetable Chili

I know, perhaps as well as anyone, what depression means, and what it is to feel myself sinking lower and lower. Yet at the worst, when I reach the lowest depths, I have an inward peace which no pain or depression can in the least disturb. Trusting in Jesus Christ my Savior, there is still a blessed quietness in the deep caverns of my soul, though upon the surface, a rough tempest may be raging, and there may be little apparent calm.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats		Cooking liv, Import	1	Servings

INGREDIENTS

1	lb	Dried pinto beans, about 2
		1/2 cups picked over and
		rinsed
2		Onions, chopped
6		Garlic cloves
3	T	Vegetable oil
1/3	c	Chili powder
1	T	Ground cumin
1/2	t	Cayenne, or to taste
6	c	Water
3	c	Chicken broth
1		Tomatoes, 28 ounce drained
		and chopped
1		Red bell pepper, chopped
		fine
1		Frozen corn, 10 ounce
3/4	c	Bulgur
2		Zucchini, scrubbed well and
		cut into 3/4 inch pieces
2	T	Worcestershire sauce, or to
		taste
3/4	c	Kalamata or other
		brine-cured black pitted
		and olives if desired
		chopped
1/3	c	Chopped fresh coriander if
		desired

INSTRUCTIONS

In a large bowl let the pinto beans soak in enough water to cover  them
by 2 inches overnight and drain them, or quick-soak them and  drain
them. In a large heavy kettle cook the onions and 4 of the  garlic
cloves, minced, in the oil over moderate heat, stirring, until  the
onions are softened, add the chili powder, the cumin, and the  cayenne,
and cook the mixture, stirring, for 30 seconds. Add the  beans and the
water and simmer the mixture, uncovered, adding more  water if
necessary to keep the beans barely covered, for 45 minutes  to 1 hour,
or until the beans are tender. Add the broth, the  tomatoes, the bell
pepper, and the corn and simmer the mixture,  stirring occasionally,
for 20 minutes. Add the bulgur and the  zucchini and simmer the
mixture, stirring occasionally, for 20  minutes, or until the zucchini
is just tender. Stir in the remaining  2 garlic cloves, minced, the
Worcestershire sauce, the olives, and  salt and pepper to taste, simmer
the chili for 5 minutes, and stir in  the coriander. The chili may be
frozen or made 4 days in advance,  cooled, uncovered, and kept covered
and chilled.  Yield: 6 to 8 servings (12 cups)  NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8806  Posted to MC-Recipe Digest V1
#387 by Angele Freeman  <jfreeman@netusa1.net> on Jan 25, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2477 Calories From Fat: 976 Total Fat: 112.4g Cholesterol: 0mg Sodium: 6990.8mg Potassium: 8383mg Carbohydrates: 355.4g Fiber: 151.1g Sugar: 44.4g Protein: 98.6g