Easy Chili

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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

Easy Chili

By January 25, 2014

Yield : about 9 cups (about 2 1/4 cups per serving)


  • 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


  1. 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.
  2. 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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