1 ½ cups dried red kidney beans, soaked overnight, or 2 cans (19 ounces each) kidney beans, rinsed and drained. Optional: use a combination of black, pinto and kidney beans
2 teaspoons olive oil
1 teaspoon whole cumin seeds
1 tablespoon chopped garlic
1 ½ cups coarsely chopped onions
1 large sweet red pepper, seeded and diced
1 large green pepper, seeded and diced
1 jalapeno pepper, seeded and diced (wear plastic gloves when hanlding)
1 ½ tablespoons mild chili powder
1 teaspoon dried oregano
⅛ teaspoon ground cinnamon
3 cups water
2 tablespoons tomato paste
1 teaspoon salt
½ cup chopped fresh cilantro
Optional: 1 cup fresh or frozen corn
1. If using dried, drain and rinse the beans. Set aside.
2. In a large saucepan over medium-high heat, warm the oil. Add the cumin seeds and sizzle for 5 seconds. Add the garlic, onions, red peppers, green peppers, jalapeno peppers, chili powder, oregano and cinnamon. Saute over medium-high heat for 3 minutes, stirring frequently. Add the beans and water.
3. Bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Uncover and simmer for 30 to 45 minutes, or until the beans are tender. (Add more water if the mixture becomes too dry during cooking.)
4. Stir in the tomato paste and salt. Cook for 2 minutes. Just before serving, stir in the cilantro.
This chili will thicken considerably upon standing or overnight refrigeration. Thin as needed with water or vegetable broth.
Serve over polenta or steamed brown rice.