Hearty Chili

This recipe serves 6-8 when paired with brown rice or cornbread (see separate entry).

Migraine-Friendly Base:
2 cups dry Kidney Beans
2 cups dry Black Beans
1 29 oz can Cento Crushed Tomatoes
1 16 oz bag frozen Sweet Corn
1 Tbls dried Oregano
2 Tbls Cumin
1 1/2 tsp Chili Pepper-not powder (some migraine sufferers may need to omit this ingredient)
1 1/2 tsp Sea Salt
1/2 tsp Black Pepper

* Place both bags of beans in a large stock pot. Cover with 3-4 inches of water and soak 8 hours or overnight.

* Drain soaking water.

* Add fresh water to beans in pot, covering with another 4 inches of water. Place on stove and bring to a boil. Reduce heat to medium low. Skim froth from the top of the pot then simmer for at least one hour. [Do NOT salt until beans are fully cooked as salt creates tough beans prior to complete cooking.]

*Beans are done when they are soft to bite. Remove from heat. Add 1 to 2 Tbls sea salt and stir thoroughly.

* Drain liquid, but retain for later use. Keep beans in the pot.
* Add all remaining ingredients, adding some cooking liquid from beans if necessary.
* Cook until heated through.
* Adjust seasoning to taste and serve hot.

For non-migraine, gluten-free chili, add the following to the migraine-friendly base:

4 Trader Joe's Chicken Sausages (2 Sun-Dried Tomato; 2 Roasted Garlic)
1/2 large onion, chopped
2 tsp chopped garlic
4 oz chopped mushrooms
2 Tbls Olive Oil
1/2 tsp Sea Salt
1 Tbls Chili Powder

* Chop onion, mushrooms and sausages each into 1/2 inch chunks
* Place olive oil and onions in large skillet.
* Turn on heat to medium high.
* Saute onions until they begin to soften.
* Add mushrooms and sprinkle with salt.
* After 4 minutes, add sausages.
* Cook together until sausages are heated through.
* Turn off heat; add garlic.
* Add all to above base.
* Serve hot with salsa, sour cream and cheese.