At a Glance
Prep Time : 0hr 05min
Cook Time : 0hr 10min
Course : Entree, Soup
Special : Cooking for Two, Easy, Few Ingredients, For Kids, Lactose-Free, Low Calorie, Low Fat, Quick, Vegetarian
Type of Prep : Microwave, Mix / Beat
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Winter
I make this chili on those cold days when I don't want to cook but need a delicious meal to fuel my nightly run. This chili costs about $4 to make, if you make the simplest version, but it can be added to in order to satisfy anyone's tastes.
INGREDIENTS:
- Pinto Beans (2-15 oz cans, with or without jalapenos)
- Tomato Sauce (1-15 oz can)
- Either a packet of chili seasonings, or 2 Tsp chili powder, 1/2 Tsp dried onion/onion powder, and 1 tsp garlic powder
- Optional: shredded cheese, leftover meat, macaroni, ketchup, and/or sour cream
PREPARATION:
- Drain both cans of beans.
- In a microwave-safe dish, mix all the beans, tomato sauce and seasonings. Add in leftover (cooked)meat if you want (shredded turkey or chicken, or ground beef or turkey).
- Feel free to taste the mixture to see if it needs more seasoning.
- Microwave for 5 minutes. Stir. Microwave for 2-3 minutes if it is not hot enough for you yet.
- Serve over toast or macaroni or on its own. Add cheese, sour cream, and/or ketchup.
