Vegetarian Chili

• 1 lb. dried red kidney beans
• 2 Tbsp. olive oil
• 1 small red onion, peeled and chopped
• 1 large white onion, peeled and chopped
• 6 cloves garlic, minced
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 Tbsp. fresh basil
• 1 bay leaf
• 1 Tbsp. ground cumin
• 1 tsp. cayenne pepper
• 2 tsp. hot red pepper flakes
• 1 1/2 Tbsp. chili powder
• 4 c. crushed tomatoes
• 4 c. strong, brewed coffee
• 2 medium eggplants, peeled and cut into 1-inch cubes
• 1 c. red Burgundy wine

1. Pour boiling water over the kidney beans and let them soak overnight.
2. The next day, drain the beans and place them in a large saucepan.
3. Fill with water to 3 inches above the beans. Bring to a boil, then simmer 30 minutes, until just done.
4. Drain and set aside.

dried red kidney beans, olive oil, red onion, white onion, garlic, green bell pepper, red bell pepper, fresh basil, bay leaf, ground cumin, cayenne pepper, hot red pepper, chili powder, tomatoes, coffee, eggplants, red burgundy wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867541 (may not work)