"Canned" Chili

Ingredients:

• 1 can black beans

• 1 can garbanzo beans

• 1 can pinto beans

• 1 can kidney beans

• 1 can white beans

• 1 can crushed or diced tomatoes (do not drain)

• 2-3 cans of water or broth (to your liking)

• 1 pkg of taco seasoning or 2 tbsp of loose homemade:

  • 1 tbsp cayenne

  • 1 tbsp chili pow

  • 1 tbsp salt

  • 1 tbsp onion pow

  • 1 tbsp garlic pow

  • 1 tbsp red chili flakes

  • 2 tbsp cumin

  • 1 tbsp coriander

  • 2 tbsp paprika

• ½ or 1 bottle of hot sauce of choice to your liking

  • Can also put 1-2 real peppers in! Dice to size preference.

• 1 pkg of ground meat of choice (optional)

• 1 onion (choice of type) diced to size preference

• 3-6 cloves of garlic depending on preference minced  

**all cans of beans are optional, use what you have in your pantry

Optional Garnishes:

• Avocado

• Sour cream

• Shredded cheese

• Tortilla strips

• Corn chips

• Green onions

• Fresh tomato

• Olives

• Fresh cilantro

• Salsa

Instructions:

1. Cook onion (and peppers if adding) until semi translucent on med heat in a large stock pot

2. Add meat until well browned

3. Add garlic and seasonings to pot until seasonings are coating the meat

4. Open all cans of beans and drain, you choose whether to rinse them or not, and add to pot until well mixed

5. Add water or broth until just covering beans

6. Simmer for 20 mins to an hour stirring occasionally so the bottom of the pot doesn’t burn the beans and crust

   1. The beans will break down and thicken the chili while simmering

   2. If chili is too watery still you can add crushed corn chips to the pot and it will thicken it

7. Top with whatever toppings you like and enjoy!

***you can also just add everything to a crock pot and turn that baby on overnight or all day***