Recipe by Tina Reyna
"My family loves this recipe. Kid-friendly, great for sleepover nights. The key is to chop all veggies big so the flavors get incorporated but they're able to be picked out by the picky eater. Pair with honey cornbread and call 'come and get it!'"
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red onion, cut into large chunks
garlic, coarsely chopped
2 (28 ounce) cans
tomatoes, undrained and tomatoes chopped
1 (8 ounce) can
ground black pepper
2 (16 ounce) cans
kidney beans, rinsed and drained
This was very good and simple, resulting in a mild chili that everyone will like. I made it exactly as stated, but as usual for us, I ended up adding a little molasses to add a little sweetness.
* Percent Daily Values are based on a 2,000 calorie diet.
Big P's Classic Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 146
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