Originally posted on Oct 23rd on other blog. All week long, I've been craving chili but, I didn't have the ingredients. One of the ingredients that makes it taste so good is bell peppers but I rarely get that at the Food Bank. Yesterday, when I went to the food bank, they had onions, bell peppers and tomatoes! Wow! God really provides.....not just what we need but, also, what we want! Here's my chili recipe:
1 large package Adzuki, small red or kidney beans (Adzuki beans have the highest protein ratio)
2 large cans of diced tomatoes or Fire Roasted tomatoes (dice them)
2 large bell peppers (diced)
1 large onion (diced very fine)
2 Tbs chili powder (add more or less according to your taste)
I soak the beans overnight to remove some of the bean sugars. In the morning, dump the beans into a collander and then rinse. Put back into the pot and put enough distilled water to cover them plus about 2" more. Bring to a boil. Turn down the heat and boil for one hour. Repeat this process 2 more times (this removes most of the bean sugars so it lessens the "bean" effect).
Meanwhile, put the tomatoes, bell peppers, onions and chili powder into a large crockpot and turn on high (or, if you don't have a crockpot, just put them into another pot and bring to a boil then reduce the heat to medium).
When the beans have been cooked the three times, combine the beans with the tomato mixture. If using the crockpot, cook on high for at least 5 hours. If using the stovetop method, cook on low for at least an hour.
Taste to be sure the flavors have blended before serving. If not, just cook a little longer.
1 large package Adzuki, small red or kidney beans (Adzuki beans have the highest protein ratio)
2 large cans of diced tomatoes or Fire Roasted tomatoes (dice them)
2 large bell peppers (diced)
1 large onion (diced very fine)
2 Tbs chili powder (add more or less according to your taste)
I soak the beans overnight to remove some of the bean sugars. In the morning, dump the beans into a collander and then rinse. Put back into the pot and put enough distilled water to cover them plus about 2" more. Bring to a boil. Turn down the heat and boil for one hour. Repeat this process 2 more times (this removes most of the bean sugars so it lessens the "bean" effect).
Meanwhile, put the tomatoes, bell peppers, onions and chili powder into a large crockpot and turn on high (or, if you don't have a crockpot, just put them into another pot and bring to a boil then reduce the heat to medium).
When the beans have been cooked the three times, combine the beans with the tomato mixture. If using the crockpot, cook on high for at least 5 hours. If using the stovetop method, cook on low for at least an hour.
Taste to be sure the flavors have blended before serving. If not, just cook a little longer.
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