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Baked Bean Chili
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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
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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |