My Daughter's Awesome Chili

Stacy Hutchinson

By
@Stacyh6

My daughter received a cookbook for Christmas a few years ago. Every time the weather starts to turn cold my daughter whips up this chili and I can't get enough of it!


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Rating:

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Serves:

4 (about 5 cups)

Prep:

20 Min

Cook:

30 Min

Ingredients

1-15 oz
can pinto, kidney, or garbanzo beans
1-14 oz
can stewed tomatoes or whole tomatoes, drained
1-15 oz
can chili beans, undrained
1 medium
green sweet pepper, chopped
1 medium
onion, chopped
1 c
tomato juice (she loves v8 so we get a can of that and she gets the rest)
2-3 Tbsp
chili powder
1/4 c
shredded cheddar cheese

Directions Step-By-Step

1
Empty beans into a colander, rinse under cold water, drain and set aside.
2
If using whole tomatoes use scissors to cut them in the can. Put tomatoes, green pepper, onion, tomato juice and chili powder in a saucepan. Stir with a wooden spoon.
3
On medium-high heat bring tomato mixture to a boil. Turn heat to low. Cover and simmer for 10 minutes.
4
Add drained beans and undrained chili beans. Stir with a wooden spoon. Cover and cook for 10 minutes or more until heated through.
5
Serve with sprinkled cheese on top.
6
*Note: If you like meaty chili cook 8 ounces ground beef or turkey in a skillet. Drain fat and stir into the chili along with the beans.

About this Recipe

Course/Dish: Chili
Dietary Needs: Vegetarian