This chili is hearty, thick, and full of beans! It is perfect for a low maintenance dinner that is great for leftovers! This recipe isn't your traditional chili recipe. This chili has... BBQ sauce. You'll just have to trust me on this one. I thought it was crazy too, but once you try it then you will see what I'm talking about and you will never go back!
Servings: 4+
Ingredients:
-1 can white kidney beans, drained
-1 can dark red kidney beans, drained
-1 can black beans, drained
-1 can chili beans
-1 can (14.5 oz.) diced tomatoes
-1 can (6 oz.) tomato paste
-3 stalks of celery, chopped
-1/2 white onion, chopped
-1/4 cup of corn (fresh or frozen)
-2 tsp garlic, minced (about 2 cloves)
-4 tbsp BBQ sauce (Secret ingredient!! It really takes the flavor to a whole new level!)
-2 tbsp diced Chipotles (can be found in a jar or can at Walmart)
-1 packet of chili seasoning
-2 tsp olive oil
Directions:
1. Heat the olive oil in a large kettle on the stove over high heat.
2. Add in the garlic, onion, celery, and corn and saute for about 7 minutes making sure to stir occasionally.
3. Next, add in all of the other ingredients to the kettle. In addition to this, add in about 2 cups of water to thin out the chili a bit.
4. Bring to a boil and then reduce the heat to low. Cover and simmer for 30 minutes stirring occasionally.
5. Serve the hot chili in a bowl and enjoy!
*I like to top my chili with a sprinkle of Daiya shredded cheddar cheese!
Be sure to let me know if you try this recipe!