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Chili with Baked Beans

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 servings

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

  • 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.

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