Chili with Baked Beans

Name: Chili with Baked Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings.
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

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

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.

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