Menu Monday

Wendy’s Red Kidney Bean Chili


1 pound dry kidney beans soaked overnight and drained

1 c chopped carrots

1 onions, chopped

1 c bell peppers, chopped

3 cloves garlic, chopped

1 28 oz canned tomaotes

4 c vegetable stock

1 jar salsa

3-5 Tbs chili powder

4 bay leaves

1 Tbs cumin


  1. Saute garlic, peppers and onions until golden brown, add chopped carrots and cook until tender.  Combine with beans and vegetable stock in a crock pot.
  2. Cook on low for a couple hours.
  3. Add spices and salsa and cook for an extra hour. (sometimes I add corn as well.)
  4. Serve.




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