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Chili with Baked Beans

 Chili with Baked Beans
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.
8 ServingsPrep/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
  • 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.