The longest-lived people in the world eat about a cup of beans per day. This easy, one hour chili is packed full of kidney beans and is a mild rendition, but can be spiced up with your favorite hot sauce or with the addition of jalape¤os.


2 tablespoons olive oil 6 large white onions, diced 3 (14-ounce) cans diced tomatoes 3 (15-ounce) cans kidney beans, rinsed and drained 1 (42-ounce) container dairy free creamy tomato soup 1 teaspoon chili powder 3 (10-ounce) packages frozen ?beefy? crumbles, optional


Preheat oven toÿ350øF. In a large (6-quart) cast-iron or enameled Dutch oven, heat oil over medium-high heat. Add onions and cook until softened, 10 to 15 minutes. Add the ?beefy? crumbles, if using, and cook, stirring occasionally, until the crumbles have thawed, about 3 minutes. Add tomatoes, beans, soup, and chili powder. Stir well, transfer to oven, and bake, uncovered, for 1 hour, stirring every 30 minutes, until it cooks down to chili consistency.
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