Ingredients
2 cups dry kidney beans soaked overnight or 15 oz can of pinto beans.
1 15-ounce can of crushed tomatoes, no salt added
2 cups red onion, chopped
2 cups green or red peppers, chopped
1 cup carrots, chopped
1 cup organic celery, chopped
1 cup tvp (textured vegetable protein)
4 garlic cloves, finely chopped
1 teaspoon oregano
1 teaspoon basil
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon red wine vinegar
1 teaspoon diced raisins or dates
Preparation
Rinse and drain beans and place in small to medium sauce pot with 4 cups of water. Bring to a boil then reduce to a simmer and cook covered for 2 hours or until beans are tender. Pour off the water, or use a 15-oz. can of pinto beans instead. Combine all ingredients in a large saucepan and simmer for 1 hour. This can be poured over chopped lettuce or steamed green vegetables such as spinach and kale, or eaten by itself.
