Kidney Bean Epazote Chili
Epazote adds heightened fresh flavor to bean dishes as I found experimenting with it’s touted tendency to reduce the gas and bloating some experience eating beans and cruciferous vegetables. Turns out epazote does both. I found it in the fresh herb section at my local grocer’s alongside the dill, etc. Think about freezing this chili in meal size portions as a fall back position when you don’t feel like cooking. After the soup has cooled, try using quart ziplocks as freezing containers. Plan ahead...support your healthy eating habit.
1 lg. green bell pepper, seeded, diced
2 t. Smokey Spanish paprika
1 can diced tomatoes with liquid
In a large covered soup pot, bring kidney beans, vegetable stock, and water to a rolling boil. Take off heat and let sit in the hot broth for 1 hr. until beans are tender. Beans will continue to cook from the residual heat. Resist checking them before 1 hr. has passed. Simmer for 45 minutes to finish off cooking if needed.
Add onion, green bell pepper, epazote, paprika, chili powder, garlic powder, salt and pepper. Simmer until vegetables are tender. Remove and discard epazote before serving.
When I’m not exploring the herb section at my local grocer, I’m sewing cotton batik aprons for my online shop - www.etsy.com/shop/topdrawerthreads .
Or I’m crocheting rustic throw rugs made from recycled fabric for my online shop - www.etsy.com/shop/topdraweryarns .
My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they hand make and sell cotton pocket knickers that work great as cumfy sleep shorts.
My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she designs and knits striped scarves to combat winters worst weather.
