IT Digital Cookbook - Second Edition

Main Courses

Tin Can Chili

I N G R E D I E N T S ´ 3 cans of black beans ´ 3 cans of red kidney beans ´ 2 cans of Bush’s crushed tomatoes (can use chili flavored for extra heat) ´ 2 cans of white beans ´ 2 Tbsp dried minced onions ´ 2 Tbsp chili powder (more for extra heat) ´ 2 lbs. ground protein (beef, turkey, textured vegetable protein (TVP)) ´ Spices of your preferences

STEPS 1. Brown the ground protein source with the minced onions, spices and juice from the tomatoes until thoroughly cooked. 2. Open all cans of chili, do not drain the liquids. 3. Add ground protein source to the beans and tomatoes over a low heat. 4. Let the chili ‘simmer’ and enjoy. (tastes best on day two or three).

Allergy warning: N/A Vegetarian & Vegan: UseTVP instead ofmeat

Kim Popken ITSolutionOwner Department: IT Administration & Engagement Time with Banner: 13 years Location: Gilbert, AZ

DESCRIPTION Recipe Origin : Midwest USA Brief description: My grandma would make her “Tin Can Chili”, which in my head, was always 10 Can Chili, you’ll see why ... GENERAL

Est. Prep Time: 2 minutes Est. Cook Time: 20 minutes Number of servings: 40 Heat level (0-5): 3

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