Barbecued Beef Chili

Served with a hot loaf of bread and a side salad, this slow-cooker chili makes a hearty meal. The recipe was... View this recipe »



Baked Bean Chili

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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.

SERVINGS: 8

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 2 cups water
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium carrot, chopped
  • 3 cups Stovetop Baked Beans (recipe also in Recipe Finder)
  • 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.

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