Chili recipe
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Timings & Yeildings
Prepration : 45
Cooking : 25
Total : 75
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
2 teaspoons olive oil
1 each onion large chopped
1 each green bell pepper chopped
1 each zucchini thinly sliced
1 cup corn kernels
14 ounces tomatoes canned plum w/juice
3 teaspoons tamari sauce
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons coriander
2 teaspoons oregano
4 teaspoons thyme leaves
1 x cayenne pepper dash to taste
1/2 cup kidney beans (1 c raw)
1 x green chilis as relish
1 x cheese cut into wedges
1 x onions chopped, as topping
 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 3-4 minutes in a pressure cooker.

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.

Serve on its own in bowls garnished with a chili and cheese,
or even better over brown rice.

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