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Homemade Canned Chili with Cornbread by Lora Tinney serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This quick alternative to homemade chili serves a large group and is easily halved for smaller households.

Ingredients:

2 Cans

Dark Red Kidney Beans-rinsed

2 Cans

Black Beans-rinsed

2 Cans

Zesty Pinto Beans-not rinsed

1 lb.

ground beef-cooked

chopped onion

2 cloves

minced garlic

chopped jalepeno

chopped anahiem pepper

1 Can

Whole Kernal Corn

1 Can

Diced Tomatoes

2 Cans

16oz Tomato Sauce

2 Cans

6oz Tomato Paste

Chopped bell pepper

1 tsp

Chili Powder-to taste

1 tsp

Cumin-to taste

1 tsp

Black Pepper-to taste

Directions:

Saute onion, garlic, and peppers. Add beef. Cook through. Add beef mixture and remaining ingredients to stockpot and simmer for 15-20 minutes. Prepare cornbread while this simmers.

Categories:

Fall/Winter
Low Sodium
Main Dishes
Quick & Easy
Soups