16 oz (1 can) Chili Beans 15 oz (1 can) black beans 14.5 oz (1 can) tomatoes w/ Chilis (or Jalapenos) 1 cup of corn 1/2 cup chunky salsa 1 tablespn Cumin 1 teaspn chili powder Bring to a boil then simmer for 10 minutes. As is it's actually a vegan recipe. It says to add 1/4 cup of mozzerella cheese but I think that might be after it is cooked. I think when I added the cheese it just burned on the bottom. I also suggest using more chili powder. As I said, I added about a tablespoon instead of a teaspoon. It's super easy and really pretty cheap, too. Probably around 6 bucks and it makes 4-6 bowls.
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What is your secret to a half-hour prep time for this chili? Mine is good, but usually takes several hours to cook.
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15 oz (1 can) black beans
14.5 oz (1 can) tomatoes w/ Chilis (or Jalapenos)
1 cup of corn
1/2 cup chunky salsa
1 tablespn Cumin
1 teaspn chili powder
Bring to a boil then simmer for 10 minutes.
As is it's actually a vegan recipe. It says to add 1/4 cup of mozzerella cheese but I think that might be after it is cooked. I think when I added the cheese it just burned on the bottom.
I also suggest using more chili powder. As I said, I added about a tablespoon instead of a teaspoon.
It's super easy and really pretty cheap, too. Probably around 6 bucks and it makes 4-6 bowls.
Reply
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