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Chili Con Veggies Recipe
|Kidney beans||1 1⁄2 Cup (24 tbs), uncooked|
|Green peppers||3⁄4 Cup (12 tbs)|
|Celery||3⁄4 Cup (12 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Celery seed||1⁄4 Teaspoon|
|Chili powder||1 Teaspoon|
|Tomato paste||1 Cup (16 tbs)|
|Stewed tomatoes||1 Cup (16 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
Calories 283 Calories from Fat 76
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 20.2 mg6.7%
Sodium 298.2 mg12.4%
Total Carbohydrates 41 g13.8%
Dietary Fiber 9.9 g39.7%
Sugars 8.8 g
Protein 13 g26.5%
Vitamin A 26.2% Vitamin C 49.2%
Calcium 9.7% Iron 30.1%
*Based on a 2000 Calorie diet
1. In a sauce pan or stock pot, soak the kidney beans in 6 cups of water, overnight.
2. Adding more water to the soaked beans, boil them in the same saucepan for 40 to 60 minutes or pressure cook them for 25 minutes until they are very tender.
3. When cooked, drain the beans, discarding the water.
4. Wash and finely chop the green peppers and celery into dices.
5. In a large skillet or saucepan, melt the butter over a medium flame.
6. When the butter has melted, add the chopped peppers and celery and sauté for 2 minutes until soft.
7. To the peppers, add the spices and seasonings and sauté for 1 more minute. You can increase the amount of cayenne as per your liking.
8. Further add the tomato paste, stewed tomatoes, tamari, lemon juice and salt and stir to blend well with the spices and peppers.
9. Finally add the drained beans and sauté until well mixed with the mixture.
10. Reduce the flame and simmer the beans for 5 to 10 minutes, stirring often to prevent the beans from burning or sticking to the pan.
11. When cooled, transfer the mixture to an airtight food container and refrigerate until required.
12. This can be used to fill your taco shells, as a filling for burritos, enchiladas or as a side dish to rice and meat as well.