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