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.
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
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