Baked Bean Chili Recipe

Rating 0

Leftover baked beans are the key to this thick and hearty chili from Marcy Cella of L'Anse, Michigan. She simmers them with just a few ingredients and a generous amount of chili powder to create this sweet and spicy mixture.

This recipe is:

Quick

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Baked Bean Chili Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Baked Bean Chili Recipe
  • Prep/Total Time: 25 min.
  • Yield: 8 Servings
15 10 25

Ingredients

  • 2 cups water
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • 3 cups Stovetop Baked Beans
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 4 teaspoons chili powder
  • Salt and pepper to taste

Directions

  • In a large saucepan, combine the water, onion, celery and carrot. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are crisp-tender. Stir in the remaining ingredients; heat through. Yield: 8 servings.

Originally published as Baked Bean Chili in Quick Cooking July/August 2002, p17

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Baked Bean Chili

Baked Bean Chili

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(0-0) of 0 reviews
 
 

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT