| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Mcdougall, Day one |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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