Chili recipe

My beautiful friend Felicia requested a few of my recipes so there's the reason for the bunch of them in a row.

I make this several times a month because it's so yummy. You can use either a slow cooker (crock pot) or a regular pot on the stove. I always made chili but my recipe is tweaked because of another wonderful friend, Martha, one of the best cooks I or anyone else knows.

This chili is made with pinto beans so the color will vary on the beans you use.
All beans are good so use what you have or what you love.

Mexican Chili
Beans of your choice: 500 gr package (a 1 lb. package is a little less and that's fine)
Soak the beans between 12-24 hours for healthiest results. It will still make up fine if not.
Pour off the soak water and put into a pot with boiling water. Just boil them until soft before you add anything else! (If you do this in a crock pot, put them on high to start so they really boil for a while.)

In a frying pan:
2 Tbs oil
Medium-large onion chopped up

As the onion becomes translucent, add the rest of the ingredients:
1 green pepper (or yellow or red, or all three!)
1 large or 2 medium tomatoes cut up

Spices:
Salt to taste
Cumin (approx 1/4 to 1/2 tsp I just use a couple of good shakes)
Oregano (approx 1 Tbs, or something else green will work according to Martha and she knows!)
Cayenne pepper (hot pepper in Israel) to taste
Love and prayers for your and your family's well being!

When the beans are soft, add the veggies and seasoning.
If you need to add more water at any point, make sure it's boiling water so it doesn't interfere with the cooking of the beans.

For best food combining health serve beans with rice either on the side or mixed right in.

Best blessings!
Aunt Laya

Optional: you can add  1/3 cup of rice to the boiling or just add cooked rice at the end. Rice and beans together make a healthy combination.

You can add ground beef if you want to, or keep it veggie and serve with sour cream or shredded cheese. If you live in the US serve with corn bread!!