Black Bean Chili

• 1 lb. black turtle beans, rinsed and soaked for about 8 hours
• 1 large onion, chopped
• 1 strip kombu
• 2 qt. water
• 3 bay leaves
• 6 cloves minced garlic
• 2 large carrots, chopped
• 3 celery stalks with tops, chopped
• 2 green peppers, chopped *
• 2 red peppers, chopped *
• 2 to 3 chili peppers, chopped *
• 3 to 4 Tbsp. chili powder *
• 1 Tbsp. ground cumin **
• 2 Tbsp. ground basil
• 5 to 6 seeded and chopped tomatoes or 1 (28 oz.) can
• 3 Tbsp. shoyu
• juice of 1 lemon
• 2 Tbsp. chopped parsley

1. In a large soup pot, combine the beans, onion, kombu, water and bay leaves.
2. Bring to a boil, turn down heat and simmer for at least one hour.
3. Saute together the garlic, carrots, celery, peppers and spices.
4. Add to soup after the beans are fairly soft. Continue to simmer for 15 more minutes.
5. Add the tomatoes, shoyu, lemon juice and simmer for a final 5 minutes.
6. Adjust seasonings, remove bay leaves if possible and serve with freshly chopped parsley and onions.

black turtle beans, onion, kombu, water, bay leaves, garlic, carrots, celery, green peppers, red peppers, chili peppers, chili powder, ground cumin, ground basil, tomatoes, shoyu, lemon, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227150 (may not work)