Ingredients: *What are these foods?
- 1 cup kidney beans, soaked 6-8 hours or overnight (or canned beans)
- 1 cup pinto beans, soaked 6-8 hours or overnight (or canned beans)
- 2 inch piece of kombu*
- 1 bay leaf
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon oregano
- 1/4 teaspoon sea salt*
- 1/8 teaspoon cayenne pepper or chili powder (optional)
- Bulghur wheat*
- Parsley, minced as a garnish
Directions:
- Drain soaked beans and place in a pressure cooker with 4 cups of fresh water.
- Bring to a boil and cook uncovered for 5 minutes, then add kombu and bay leaf.
- Cover, bring up to pressure.
- Turn heat down to low and cook fix 1 hour. (If boiling, add 5-6 cups water, add kombu and bay leaf and cook for 1-1/2 to 1-3/4 hours.)
- When beans are done, remove bay leaf and add remaining ingredients (except for parsley).
- Cook covered until onions are soft - about 10-15 minutes.
- Garnish with parsley.
- Seitan makes a wonderful additional to this chili as it creates a meat-like consistency to the chili. If adding seitan, cut the salt in half or avoid the salt entirely.