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5 Bean Chili

  • 2 tablespoons vegetable oil

  • 1/4 cup dry onion
  • 1 teaspoon garlic powder
  • 15 ounce can pinto beans
  • 15 ounce can kidney beans
  • 15 ounce can black beans
  • 15 ounce can navy or great northern beans
  • 15 ounce can chickpeas
  • 28 ounce can tomatoes
  • 12 ounce can tomato paste
  • 1 quart fresh water
  • 2 tablespoons chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

This recipe is surprisingly easy and tasty beside. Open up all the cans. Don't bother draining them. Add them to a large pot along with all the other ingredients. Mix well to dissolve the tomato paste. If desired you may also add a can of corn. Simmer the chili over a medium flame for about 20 minutes, or long enough to heat it through and mingle all the flavors. Makes about 12 servings. Good when you have to serve a crowd.

While the chili simmers make a pot of rice with 3 cups of dry rice and 6 cups of water. If you feel up to it you can also make a large batch of hoe-cakes. Serve the chili over the rice and with a hoe-cake or wedge of cornbread on the side for dipping. Hearty and filling.

NOTE: If you like you can replace the dry onion with 1 finely chopped fresh onion. Sauté it in the oil before adding the other ingredients. This will bring out the onion's full flavor. You can fry a chopped green pepper along with the onion if you like.

Makes 10 servings.

Per Serving (excluding unknown items): 261 Calories; 4g Fat (14.7% calories from fat); 13g Protein; 44g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1095mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.

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GFCF = Gluten Free & Casein Free

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 And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins.  Use hospitality one to another without grudging.  As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.--1 Peter 4:8-10