Original recipe from the eBook Jacked on the Beanstalk by Samantha Shorkey

  • 14 oz can of black beans, drained and rinsed
  • 14 oz can of kidney beans, drained and rinsed
  • 19 oz can of diced tomatoes, juice included
  • 1 small butternut squash, cubed
  • 2 carrots, diced
  • 1 medium onion, chopped
  • 1 ½ – 2 tbsp chilli seasoning, from the Ethnic aisle (or 4 tbsp chili powder, from the basic spice aisle)
  • 1 cup water
  1. Combine all ingredients in a large pot.
  2. Cook over medium heat for about 30 – 45 minutes until vegetables are cooked.

Review: knowing that the Ethnic-version of chilli seasoning is super hot, I used only 2 tbsp of it … and wowzers – this chili is H-O-T!!! It’s really good, though – glad it made a big batch because I now have lunch for a couple of days!!!

Tagged , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: