Low Sodium and Gluten Free Vegetarian Chili Recipe
INGREDIENTS
1½ cups dried red kidney beans
3 cups cold water
1 tablespoon extra virgin olive oil
2-4 cloves garlic, crushed (more or less to taste)
1 large onion, finely chopped
1 diced green pepper
2-4 teaspoons ground chili powder or 2-3 fresh chilies deseeded and chopped (more or less according to heat preference)
½-1 teaspoon ground cumin
½-1 teaspoon crushed coriander seed
½-1 teaspoon dried oregano
5 tablespoons low salt tomato puree
Freshly ground black pepper for further seasoning if required
Vegetarian Chili Preparation and Cooking
First cook the beans
Wash the dried red kidney beans under running cold water then soak in 3 cups of cold water for approximately 1 hour.
Gently simmer the beans in the soaking water for 1½ hours.
Drain, reserving the bean cooking liquid.
Prepare the chili
Put the olive oil into a large heavy-based saucepan or frying pan and gently cook the garlic, onion and green pepper in the olive oil until soft.
Add the chili powder (or fresh chilies), cumin, coriander and oregano and cook gently for 5 minutes to release the flavours.
Stir in the cooked beans, tomato puree and enough bean liquor to just cover the ingredients.
Put a lid on the saucepan or frying pan and simmer on a very low heat for up to 2 hours adding extra bean liquid or water if necessary.
After cooking cover and leave to mature for at least 24 hours.
Final preparation and serving
Bring the prepared chili to a gentle simmer over a low heat. Add additional liquid (e.g. vegetable stock) if required and cook to desired consistency – approximately 30 minutes.
Serve.
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