1 pkg of Hurst's HamBeens Cajun 15 Bean Soup -- beans ONLY (not the Cajun spice packet)
3 8-oz. cans of tomato sauce, no salt added
4 large spoonfuls of salsa
1 1/2 tsp salt
2 Tb chili powder (or more if your family prefers more kick)
pepper, sprinkle generously
favorite seasoning blend, sprinkle generously
1 yellow squash, grated
1 cup matchstick carrots
1 can corn, drained
I use the Quickcook method on the back of the Bean Soup bag to soften my beans:
1. Place rinsed beans in a pot with 3 quarts of water.
2. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to prevent sticking.
Beans should be soft and tender. Sometimes I drain off water or add water, depending how chunky or soupy I want my chili to be. I lean towards the chunky side.
This recipe can take ANY other veggies you want to add. These are just some safe ones I had on hand, however eggplant, peppers, sweet potatoes, etc. would ROCK this dish.
Add the rest of the ingredients, then let simmer for 30 minutes.
Makes 8 1-cup servings.
1 cup is 315 calories.
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