"Great tasting chili that doesn't take all day, but tastes like it did. Preparation time is about 2 hours. Best served over johnny cakes or corn chips." — Mama
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1 (28 ounce) can
whole peeled tomatoes
4 (15 ounce) cans
pinto beans, drained and rinsed
2 tablespoons banana pepper juice
green bell pepper, chopped
Thanks Mama, for an easy, yummy recipe.
WOW!!! This chili was a big hit with my family.
This was good.
I changed 3 things first I used Butterball ground Turkey instead of beef. It was Turkey Tuesday after all. I had black beans so that is what I used. I chose sharp cheddar shredded over American cheese slices and since it said stir in if desired and I didn't desire I topped the bowl of chili with the cheese instead. The flavor was very good, there was a little kick but nothing so hot that you have trouble eating it. I will make this again it was quick and easy and very little prep work or cleanup.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 368
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