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| Lenten Chili Soup |
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| Written by Fr. Robert Bower |
| Monday, 10 May 2010 20:10 |
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My wife likes this chili so much we use it all the time not just fasting period.
1/2 cup dry kidney beans 1/2 cup dry small red beans 1 cup dry TVP 1 large can diced tomatoes 1 large red onion 1 tablespoon cumin 1/4 teaspoon oregano 1/4 teaspoon powdered garlic Soak beans overnight in about 2 quarts of water then cook about 1 hour. Add remaining ingredients. Cook for 2 to 3 hours. Recipe should make 2 1/2 quarts of chili you may need to add more water as the chili cooks down. Also after about 2 hours taste chili for cumin. If you a stronger smokey cumin taste add an extra 1/2 tablespoon cumin.
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