With all the basil and sage growing in our containers, we needed to use some of it up! Along with the pre-soaked beans we keep in the freezer, we decided to whip up a springtime chili. It was nice and hot, the jalapeno balanced well with the taste of basil.

Sage and Basil Chili

1 1/2 cups pre-soaked kidney beans
1 red pepper
1/2 jalapeno pepper
1 small sweet onion
3 cloves mined garlic
1/2 TBS olive oil
3 leaves fresh sage
3 leaves fresh basil
1 tsp cinnamon
1 cup water

Saute the onions, pepper and jalapeno with the garlic in the 1/2 TBS of olive oil. Cook beans and add them to sauted veggies with 1 cup of water and spices. Simmer for 5 minutes. Salt and pepper to taste!