MEXICAN CHILI

1 large onion, chopped

1 red pepper, diced

4 C. kidney beans, cooked

            (Soak 1 1/2 c. beans about 4-12 hours and then cook them about 3-4 hours or until tender.)

2 cloves garlic, minced

1 c. water

2 medium tomatoes chopped

1 c. tomato sauce

1 c. organic corn, fresh, canned or frozen

1 T. Chili Powder Substitute (See Recipe Above)

2 t. salt

1 t. oregano

 Steam onion and pepper for 5 minutes in a medium saucepan. 

Mash 2 c. of the beans and leave the other 2 c. whole.

Put all ingredients in a large pot and simmer for 30 minutes. 

Cook it longer, uncovered if you want it to be thicker.