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Homemade Canned Chili with Cornbread
by Lora Tinney
serves: 8
  This quick alternative to homemade chili serves a large group and is easily halved for smaller households.
Ingredients:
  2 Cans   Dark Red Kidney Beans-rinsed
  2 Cans   Black Beans-rinsed
  2 Cans   Zesty Pinto Beans-not rinsed
  1 lb.   ground beef-cooked
  1   chopped onion
  2 cloves   minced garlic
  1   chopped jalepeno
  1   chopped anahiem pepper
  1 Can   Whole Kernal Corn
  1 Can   Diced Tomatoes
  2 Cans   16oz Tomato Sauce
  2 Cans   6oz Tomato Paste
  1   Chopped bell pepper
  1 tsp   Chili Powder-to taste
  1 tsp   Cumin-to taste
  1 tsp   Black Pepper-to taste
Directions:
  Saute onion, garlic, and peppers. Add beef. Cook through. Add beef mixture and remaining ingredients to stockpot and simmer for 15-20 minutes. Prepare cornbread while this simmers.