Easy Chili is aptly named. There’s no muss or fuss in this recipe. The point is to get hot, filling food on the table, pronto! If you baked a batch or potatoes or sweet potatoes early in the week, this is a great topper. Or ladle some over a big bowl of chopped lettuce and top with toasted, tortilla slices for a quick taco bowl. Do you have leftover pasta, quinoa, or rice in the fridge? Here’s your topper! Or just a heaping bowl of hot Easy Chili with some crackers, such as Mary’s Gone Crackers Original Organic Crackers ~ Gluten Free, makes for a hearty meal, in very little time, that you can feel great about.
Easy Chili
Ingredients
- 1 12 oz pkg - frozen blend of corn, black beans, chopped onions, and chopped peppers (southwest blend)
- 2 15 oz cans - kidney beans, drained and rinsed
- 2 26 oz pkgs - chopped tomatoes
- 2 tsp - chili powder
- 1 tsp - dried oregano
- 1/2 tsp - ground cumin seed
Instructions
- In a large soup pot, dry sauté the frozen vegetable blend over medium heat until the onions and peppers are tender. Add a little water if needed to prevent sticking.
- Add the remaining ingredients, cover, reduce the heat to medium-low, and cook 20 minutes, until hot. Salt to taste.
Nutrition Information
Nutrition (per serving): 351 calories, 74% calories from carbohydrates, 20% calories from protein, 6% calories from fat, 22.5g fiber.
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