This post for kidney bean chili will go well with my earlier post about homemade cornbread. I love vegetarian chili, especially topped with a dollop of sour cream and a sprinkle of shredded cheddar cheese. This is an easy meal that can be thrown together with very little prep time and left on the stove all day to cook.
KIDNEY BEAN CHILI
Soak 2 cups dried kidney beans overnight (or use canned kidney beans). The next day, pour off water. Simmer beans with 2 onions and 2 peppers (both chopped), 6 crushed garlic cloves, 1 pound skinned, chopped tomatoes, 2 cups tomato sauce, and 2-4 cups water, depending on how soupy you like it. Seasonings could be 1 tablespoon each of chili powder and soy sauce (tamari). Optional ingredients are 1/2 pound slices mushrooms or 1-cup corn kernels (add those just a few minutes before serving). Simmer all for about 2 hours before serving.