Rocky Mountain Chili with Anasazi Beans

I am so excited to put posts up this week! I participated in a chili cook-off a few days ago and while my entry did not win (more on that later...), I did try some interesting (and easy) chilis and some really wonderful cornbreads. I hope you'll find this week fun, too!

Today, I bring you this very simple, but flavorful chili. I must admit - I haven't actually eaten this yet as a traditional chili. Instead, while it was cooking, I got a big craving for a chili-based taco salad -- torn greens, tortilla chips, scallions, sour cream, and chili. Oh my - this is a particularly delicious chili when served this way. Highly recommended!

Rocky Mountain Chili with Anasazi Beans
Lean Bean Cuisine

1 c anasazi beans or red kidney, cranberry, or pink beans - dried, soaked overnight and drained
2 T vegetable oil
1 medium onion, diced
1 red bell pepper, diced
1 c summer squash, chopped
1 carrot, peeled and diced
2 cloves garlic, minced
1 jalapeno chili, seeded and minced
1 large potato, diced (do not peel)
1 28-oz can crushed tomato
2 T sugar
2 T chili powder
2 T oregano, dried
1 T cumin
1-2 tsp tabasco
2 tsp thyme, dried
1/4 tsp pepper
1/4 tsp salt

Place beans in plenty of water to cover. Cook one hour. Drain, reserving 1 1/2 c of cooking liquid.

Heat oil in a large pan. Add onion, bell pepper, squash, carrot, garlic and chili. Saute 7 minutes over medium heat.

Add beans, reserved cooking liquid, potato, crushed tomatoes, sugar and seasonings. Pause to enjoy the smell!

Cook 40 minutes over medium heat.

Serve, topped with shredded cheese, scallions, diced red onion, cornbread, or tortilla chips. Or, do what I've been doing and use the chili as a topping on a large tortilla salad.

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