Bean and Chile Stew
1/2 lb Great Northern or Pinto Beans (You could probably substitute another bean if you want.)
2 c chicken broth or vegetable broth
1 c chopped celery
1 c chopped Poblano pepper
1 c chopped red bell pepper
1 c chopped green bell pepper
1 c chopped yellow onion
1 jalapeno pepper chopped
1 clove garlic chopped/minced
3 T blended Chili powder e.g. Mexene or Gebhardt’s
1/4 t cayenne
8 oz can tomato sauce
1 can (15 oz) diced tomatoes
1 T beef bouillon (skip if vegetarian)
1 T cumin
1/4 c canola oil
4-6 cups of water
4 hours before serving
Soak beans in crock pot on low setting with 1 c chicken broth and all the water it will hold. Let sit for 2 hours or until beans start to get soft. It can be left overnight as well.
2 Hours before serving
Add oil to dutch oven and heat. Add chopped vegetables to hot oil and cook until onions are translucent.
Add cumin and diced tomatoes to vegetables, stirring in until well blended.
Add tomato sauce, remaining broth, beans, beef bouillon, chili powders and cayenne to mixture. Add 4-6 cups water and bring to a boil for 30 minutes. Reduce to a simmer and cook until beans are soft and liquids are a thick gravy.
Notes and Tips
Chile powders are a natural thickener. If you want it thick like chili, leave uncovered and it will reduce. Adding in ground turkey or cubed chicken will increase protein per serving, but will increase calories. Of course 1/4 lb bacon is really good in it also, but that will really increase the fat content.
Serving 1 Cup