Meatless Chili

• 1 cup dried pinto or kidney beans
• 3 cups water
• 1 tablespoon vegetable oil
• 2 cups chopped onion
• 1 green bell pepper, chopped
• 2 cups chopped tomatoes
• 1 6-ounce can no-salt added tomato paste
• 3/4 cup water
• 3 tablespoons chili powder
• 1 tablespoon cider vinegar
• 2 teaspoons minced garlic
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon ground pepper
• 1 bay leaf

Place beans and 3 cups of water in saucepan. Bring to boil and cook 2 minutes. Do not drain. Set aside for 1 hour, then return beans to heat, adding water to cover if necessary.

Simmer for 1 hour, or until beans are tender. Drain and set aside.

Heat oil in a large, deep skillet or stockpot over medium-high heat. Add onion and bell pepper. Cook until onion is translucent. Add beans and remaining ingredients. Bring to a boil. Reduce heat and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf before serving.

• Yields: 8 servings
• Preparation Time: 4 or more hours