Chili / Chili Stew

For Chili

Sort & rinse:
2 c light kidney beans
1/2 c dark kidney, back or pinto beans

Put the beans in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning, rinse the soaked beans, drain & put in a large pot.

Cover the beans with:
1 1/2" of water
above the beans & bring to a gentle boil.
Reduce heat & simmer uncovered for 2 - 3 hrs. or more, until beans mash easily, stirring occasionally.

Then add:
4 c (2 - 14.5 to 15 oz. cans) diced tomatoes
or diced fresh tomatoes or combination
1 c diced onion
1/4 c diced sweet potatoes or carrots
or 1 t honey
1 minced garlic clove
1 1/2 T cumin
1/2 t paprika
2 t salt
& continue cooking for 1 - 1 1/2 hr. more.

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For Chili Stew

Follow the Chili recipe & put in another pot:
1 1/2 c potatoes
1 c fresh or frozen corn, thawed
1/2 t salt
2 c water
& boil for 25 min.

Pour into the Chili pot
after cooking the 45 min. & stir.

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Stir occasionally.

Add more water if the chili gets too dry.

Add:
2 t virgin olive oil
& stir.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be thawed, then put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.