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This sounded good so I thought I would share it.
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (15 1/2 ounce) can cannellini beans
1 (16 ounce) can light red kidney beans
1 (16 ounce) can dark red kidney beans
1 (4 ounce) package chili seasoning mix
1 (4 1/2 ounce) can chopped green chilies
2 Tablespoons onion flakes
1/2 teaspoon sugar
1 (15 ounce) can water
1. Place all ingredients in large stockpot. Stir to mix well.
2. Place on medium heat, stirring every 3 minutes until chili starts to boil slowly.
3. Reduce heat to low.
4. Cook chili for 30-45 minutes, stirring occasionally. Serve.
Serve with a fresh salad blend and cornbread muffins.
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