one 14 1/2-ounce can tomatoes
one 15-ounce can tomato sauce
one 15 1/2-ounce can cannellini beans
one 16-ounce can light red kidney beans
one 16-ounce can dark red kidney beans
one 4-ounce package chili mix
one 4 1/2-ounce can chilies
2 tablespoons onion flakes
1/2 teaspoon chili powder
1 tablespoon sugar
one 15-ounce can water
1. Place all ingredients in soup pot and stir to mix.
2. Place on medium heat, stirring every 3 minutes until chili starts to slowly boil.
3. Turn heat to low.
4. Cook chili for 30-45 minutes, stirring occasionally. Serve.
Calories (kcal) 612.2; Total Fat (g) 1.8; Saturated Fat (g) .3; Cholesterol (mg) 0; Carbohydrate (g) 125.4; Dietary Fiber (g) 32.4; Protein (g) 42.6; Sodium (mg) 2272; Potassium (mg) 3017; Calcium (mg) 378; Iron (mg)17.6
Daily Values: Vitamin A 54%; Vitamin C 34%; Calcium 38%; Iron 98%
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Utensils & Cookware
Prepare chili on a day when you have extra time and then refrigerate or freeze. This will help blend the flavors and provide a great ready-to-heat option.
Recipe Version vege0001