1 1/2 C. canned kidney beans, drained (about
9 oz.)
2 tsp. olive oil
1 large onion, chopped
1 large red bell pepper, chopped
1 large celery stalk, chopped
3 garlic cloves, minced
1 Tbsp. chili powder
2 tsp. cumin
4 C. water
1 14 1/2oz. C. diced tomatoes, pureed
1/8 tsp. cayenne
Heat oil in a large pot. Add onion, bell pepper, celery, and garlic,
and sauté about 15 minutes. Add chili powder and cumin and stir.
Add beans, water, tomatoes and cayenne and bring to boil.
Reduce heat, cover and simmer about 1 hour and 10 minutes.
Uncover and season to taste. Do not over season with cayenne or
chili powder if serving the following day after preparing. For
added interest, serve with tablespoon of shredded cheese
sprinkled on top of each serving.
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