Garden Patch Chili

Yield: 4 Servings

1 lb red kidney beans, Dried
1 and soaked for 4-12, Rinsed
1 hours
3 cup onions, Chopped
2 fresh jalapeno chilies
1 stemmed & (include, Minced
1 seeds)
6 garlic cloves, peeled and
1 minced
3 Tbsp chili powder
1 Tbsp cumin, Ground
1 Tbsp dried oregano, crumbled
28 oz can tomatoes with, Crushed
1 juice
3 cup vegetable broth, homemade or
1 canned
2 cup water
1 red bell pepper, stemmed,
1 cored and dices
1 tsp salt (or), To Taste
17 oz can corn kernels, drained
1 toppings of your choice
1 (salsa, chopped red onions,
1 chopped cilantro
1 yogurt, [avocado, cheese],
1 etc )

1. Drain beans.

2. In a large sauce pan or stock pot warm a little vegetable broth
over medium heat. Add onions, jalapenos, garlic, chili powder,
cumin, and oregano. Lower heat and cook partially covered, stirring
once or twice, for 15 minutes.

3. Add the tomatoes and their juice, the vegetable broth, the water,
and the beans. Raise heat and bring to boil. Lower heat to medium,
cover pot, and cook, stirring occasionally, for 60 minutes.

4. Stir in the bell pepper and salt and cook, stirring often, for
another 60 minutes or until the beans are tender. [Note: watch it
*very closely* after about 30 minutes; once the liquid is absorbed it
will tend to stick and burn.]

5. Remove from heat and stir in corn.

6. Serve with toppings as desired.


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