Healthy in the Park: Super Simple Chili
We may be thawing out a little bit here in Duluth, but that doesn’t mean we aren’t in store for a few more “soup-appropriate” evenings! This is an extremely versatile, healthy recipe with ingredients that are easily found in your local grocery store [and also makes use of several versions of Duluth’s 2014 Vegetable of the Year!].
3 cans of diced tomatoes [use Rotel for some or all if you like more heat!]
3 cans of your favorite beans, drained [I use black beans, kidney beans and butter beans]
1/2 bag of frozen green beans
1/2 bag of frozen corn
1 packet of your favorite chili seasoning [store-bought or homemade]
Stovetop: Mix ingredients together, bring to a boil and simmer for 30 minutes.
Crock pot: Mix ingredients together and cook on low for 4-6 hours or until bubbly.
*If you need a “meaty” texture to your chili, add some ground beef or turkey, or meatless crumbles.
Serve with your favorite chili accompaniments: cheese, sour cream, Fritos, crackers, corn bread, etc.