QUICK CHILI

This is a recipe I came up with for lunch one cold day because I wanted to use what I had on hand in the fridge and in the pantry to make chili.  I have made it many times since.  I like the Kroger (Private Selection) brand of natural chili beans and they recently changed the name to "Simple Truth Organic Hot Chili Beans."  I like to use a brand without unhealthy additives and this is a budget-friendly one!  When I don't have multicolored peppers on hand, I just use chopped green bell peppers.  If I happen to have fresh mushrooms on hand, I add those, but I often leave them out.

 

2 cups chopped multicolored sweet peppers

3/4 cup chopped onion

1-2 teaspoons olive or canola oil

1 15.5 ounce can natural hot chili beans

2/3 cup cooked red, kidney, white, or pinto beans 

1 cup sliced fresh mushrooms (opt.)

2 cloves garlic, minced

1 14.5 ounce can diced tomatoes

1 cup water or broth

Saute peppers and onion in oil until tender.  Add remaining ingredients and simmer a few minutes.  Makes 3-4 servings.