1 cup dry beans, cooked (black or kidney)
1 large onion
1 green pepper (or red)
1 or 2 ribs celery
1 clove garlic, optional
2 tbsp oil, or vegetable oil spray
2 cups chopped tomatoes
8 oz. tomato sauce
1 tsp oregano
1 tbsp chili powder
1 tsp powdered cumin
1/2 tsp salt
Chop onion, pepper, and celery. Press garlic. Saute’ the vegetables in oil. Add all other ingredients and simmer until done (30 – 60 minutes).
Add water or tomato juice as needed. Makes about one quart. I highly suggest doubling the recipe!
Serve over cooked brown rice. You can get creative and serve with optional side dishes of shredded cheddar cheese, lettuce, green peppers, green onions, olives, cheese. How about sour cream? Yum!
Note: for a version with meat, saute’ 6 oz. ground beef before adding the vegetables. You may be able to skip the oil if you use meat.