This recipe is a Moose Meadow Farm original. Add ground beef if you like a richer chili.
2 cups dry red kidney beans, soaked overnight (or about 5 cups cooked)
2 tablespoons olive oil
2-3 cloves garlic, smashed and roughly chopped
2 medium onions, diced
4-5 colored sweet peppers, cored and chopped
2 lbs tomatoes of any variety, cored and roughly chopped
1 fresh jalapeno or cayenne pepper, or dried chiles to taste
Salt to taste
Cilantro and yogurt or sour cream for garnish
1. Cook the beans if using dried. Drain the soaking water, add fresh water to cover by several inches, and turn onto high heat with the lid on until the water starts to boil. Turn heat to medium-low and continue to cook with the lid cocked until beans are almost tender, about 1 hour.
2. Meanwhile, sauté the garlic, onions, peppers and chiles in olive oil over medium heat until the onion is translucent. Salt to taste.
3. If using cooked beans, at this stage drain them and add them to a large soup pot with a little fresh water, then add the sauté mixture. Add the sauté mixture to your cooking beans if using dried.
4. Add all the chopped tomatoes and stir. Taste and adjust seasoning. Continue to cook until the beans are fully tender and the tomatoes have dissolved into the beans, 20-30 minutes more. Garnish with chopped fresh cilantro and yogurt or sour cream and serve.