Chili Topping Recipe

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Chili Topping

Lynnda Cloutier


A quick and easy vegetarian chili topping, to spoon over pasta, baked potatoes, nachos, or tortillas,from my old recipes.

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1 medium onion, chopped (1/2 cup)
2 t. chili powder
2 t. olive or vegetable oil
1 can red kidney beans (16 oz)
1 can stewed tomatoes (16 oz)
1/2 t salt
1/4 t. pepper
1 cup sliced pitted ripe olives

Directions Step-By-Step

Sauté onion with chili powder in oil just until onion is soft.
In large pan, stir in kidney beans, tomatoes, salt and pepper. Cover. Simmer over low heat, stirring often, 30 minutes to blend flavors
Stir in olives; spoon over grilled burgers and serve on flour tortillas. makes 4 cups.

About this Recipe

Course/Dish: Vegetables