SPICY CHILI BEANS

      Title: SPICY CHILI BEANS
  Categories: Mcdougall, Day one
       Yield: 4 Servings
  
       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
  
   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
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