Three Bean Mexican Chili
| Three Bean Mexican Chili | |
| By Christy’s Clipart | |
| Description: | |
| This is my favorite Chili Recipe and it freezes well. I use 2 cans of baked beans and a can of rotel tomatoes. I don’t use the stewed tomatoes but i do add a couple palm fulls of cumin. | |
| Ingredients: | |
| 1 c. chopped onion 1 c. chopped green bell pepper 2 cloves garlic, pressed 1 Tbsp. oil 1 lb. Ground turkey or ground beef 1 can (1 lb. 12 oz.) brick oven baked beans, UNDRAINED 1 can (15 oz.) garbanzo beans, rinsed and drained 1 can (15 oz.) dark red kidney beans, rinsed and drained 2 cans (14.5 oz. Each) Mexican-style stewed tomatoes, drained and chopped 3 c. mild salsa 1 c. chicken broth 1 Tbsp. Chili powder |
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| Directions: | |
| To freeze: Heat oil in large pot over medium heat. Add meat, onion, garlic and peppers. Cook and stir until meat is no longer pink; drain. Return meat mixture to pot. Stir in all beans, tomatoes, salsa, broth, and chili powder. Bring to boil over medium heat; reduce heat. Simmer, covered, 15 minutes, stirring occasionally. Allow to cool, and ladle into 1 gallon Ziploc freezer bags. Lay flat to freeze.
To cook: Thaw in refrigerator. Reheat on stovetop or in crock-pot. Serve garnished with shredded cheddar cheese, if desired. Serves 10 |