Spicy Chili Bean Stew

Name: Spicy Chili Bean Stew
Yield: 8 or more servings
Ingredients: 1 pound dried kidney, red, or pink beans, rinsed and sorted; 2 tablespoons olive oil; 1 large onion, chopped; 2 to 3 cloves garlic, minced 2 bay leaves; One 16-ounce can salt-free diced tomatoes, undrained; 3/4 cup salt-free tomato sauce; 2 teaspoons chili powder, more or less to taste; 2 teaspoons ground cumin; 2 fresh hot green chilies, seeded and minced; 1/4 cup raw bulgur, optional; 1 cup frozen corn kernels, thawed; Salt to taste; 1 large green bell pepper, cut into short, narrow strips; Chopped fresh cilantro for topping, optional

December 9, 2011

For those who like hot stuff, the hot chilies add a fiery kick to this soup. If you’d like a toned-down version, use mild chilies. This makes a big pot of soup, perfect for feeding a crowd. This is delicious served with a big salad and nachos or quesadillas made with Vegan Gourmet nacho-style nondairy cheese.

Recipe notes

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