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1
Soak the beans in plenty of water for several hrs or possibly overnight.
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2
Drain off the soaking water and cook in fresh boiling water, partly covered, till tender (1 to 1-1/2 hrs).
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3
Check the water level during cooking; add in more as necessary.
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4
(Can be prepared up to 3 days in advance.)
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5
Transfer the cooked beans to a large kettle or possibly saucepan.
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6
Include 2 to 3 c. of their cooking water.
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7
In a heavy skillet, saute/fry garlic, seasonings, lime juice, and bell peppers in extra virgin olive oil over medium-low heat till the peppers are tender (10 to 15 min).
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8
Add in the saute/fry to the cooked beans, along with the tomato puree and chopped green chiles.
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9
Simmer, covered, over very low heat, stirring occasionally, for about 45 min.
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10
Meanwhile, make the salsa.
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11
Combine all the ingredients and mix well.
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12
For a finer consistency, give the mix a brief whirl in the food processor or possibly blender.
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13
Serve the chili topped with Red Onion Salsa and grated cheese and lowfat sour cream.
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14
Notes: The beans can be soaked and cooked several days before preparing the chili.
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15
Both the chili and the salsa are great leftovers.
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16
Serving Ideas: Serve with Banana-Cheese Empanadas from the Index.
