Phil'S Chili

21 ingredients
5 steps

Ingredients

  • 1/2 c. kidney beans
  • 1 c. dry soy bean flakes
  • 1 c. raw brown rice
  • 1 red pepper, diced
  • 1 squash (yellow or green), diced
  • 1 can tomato sauce (15 oz.)
  • 1 Tbsp. dry mustard or 2 tsp. prepared mustard
  • 2 shakes cayenne (red pepper)
  • 1 c. wine
  • 8 c. hot water
  • 1/4 c. navy beans
  • 2 Tbsp. canola oil or spray
  • 1 green pepper, diced
  • 1 onion, diced
  • 1/2 c. Niblets corn
  • 5 cloves garlic
  • 1 can tomato paste (6 oz.)
  • 10 shakes spike seasoning
  • 1/2 tsp. chili powder
  • 1 dash oregano or Italian seasoning
  • cheese, grated or sliced

Directions

  1. 1
    Soak kidney and navy beans in 3 cups of water overnight in refrigerator.
  2. 2
    Heat an 8-quart heavy pan.
  3. 3
    Add the oil (or spray the bottom); saute bean flakes for 5 minutes on low heat (do not brown).
  4. 4
    Add 4 cups of heated water and rice.
  5. 5
    Drain water from beans, add to saucepan and continue to simmer, uncovered, on low heat.

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