3-1/2 cups
Red Kidney Beans
(rinse and soak overnight)
1 can
Tomato Juice
(8.5oz can)
3 Tbsp
Onions
diced
3 Tbsp
Green Bell Pepper
diced
1 can
Stewed Tomatoes
(14.5 ounce can)
4 cans
Green Chillis
(4oz cans) mild
4 tsp
Chili Powder
4 tsp
Garlic Powder
4 tsp
Onion Powder
4 tsp
Cumin
1/2 tsp
Chipotle Chili Powder
1 tsp
Jalapeño Chili Peppers
diced
1 tsp
Paprika
4 tsp
Cilantro
(fresh)
2 tsp
Sea Salt
(optional)
Instructions
Rinse the beans, place in a large soup pot and cover with water. Let soak overnight in the refrigerator.
Drain the beans and return them to the soup pot. Add remaining ingredients and cook on medium-high heat until the beans are fully tender, about 2 hours. Season to taste with salt.