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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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:
1. 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. Yield: 8 servings.
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