2 teaspoons olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
1 zucchini, thinly sliced
1 cup corn kernels
14 ounces canned tomatoes
3 teaspoons Tamari soy sauce
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/4 teaspoon thyme
dash of cayenne
2 1/2 cups kidney beans (1 cup raw)
green chiles, as relish
cheese wedges, as side
chopped onions, as topping
Servings: 6
1. Use cooked beans, or cook one cup of dry kidneys (or pintos) beans in 3 cups of water in a pressure cooker. Add a bay leaf or two, some chili powder, cumin, a chopped onion, and perhaps a green pepper to the water. Clean the dry beans and cook about 30-40 minutes in a pressure cooker.
2. Heat the oil in very large skillet. When it is hot, add the onion and saute over moderately low heat until the onion is translucent. Add the green pepper and saute until it softens somewhat. Add the remaining ingredients, including the beans, and simmer over very low heat for 15 minutes stirring occasionally.
3. Serve on its own in bowls garnished with a chili and cheese, or even better over brown rice.
1 large onion, chopped
1 medium green bell pepper, chopped
1 zucchini, thinly sliced
1 cup corn kernels
14 ounces canned tomatoes
3 teaspoons Tamari soy sauce
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/4 teaspoon thyme
dash of cayenne
2 1/2 cups kidney beans (1 cup raw)
green chiles, as relish
cheese wedges, as side
chopped onions, as topping
Servings: 6
1. Use cooked beans, or cook one cup of dry kidneys (or pintos) beans in 3 cups of water in a pressure cooker. Add a bay leaf or two, some chili powder, cumin, a chopped onion, and perhaps a green pepper to the water. Clean the dry beans and cook about 30-40 minutes in a pressure cooker.
2. Heat the oil in very large skillet. When it is hot, add the onion and saute over moderately low heat until the onion is translucent. Add the green pepper and saute until it softens somewhat. Add the remaining ingredients, including the beans, and simmer over very low heat for 15 minutes stirring occasionally.
3. Serve on its own in bowls garnished with a chili and cheese, or even better over brown rice.
