My Daughter's Awesome Chili

Stacy Hutchinson


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!

★★★★★ 1 vote
4 (about 5 cups)
20 Min
30 Min


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


1Empty beans into a colander, rinse under cold water, drain and set aside.
2If 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.
3On medium-high heat bring tomato mixture to a boil. Turn heat to low. Cover and simmer for 10 minutes.
4Add drained beans and undrained chili beans. Stir with a wooden spoon. Cover and cook for 10 minutes or more until heated through.
5Serve 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