Friday, May 4, 2012

Gluten Freedom: 20 minute Vegetarian Chili

Simply Organic vegetarian chili mix, 1-15oz can kidney beans, 1-15oz can of pinto beans, 1-28oz can of diced tomatoes
Drain beans. In a large saucepan, add beans, and can of tomatoes. In a bowl, mix chili packet contents with  ¼ C warm water, stirring until completely dissolved. Add seasoning liquid to the beans and tomatoes. Bring to a boil, turn down heat to low and simmer for 15 minutes or until desired thickness is reached. Makes 6 servings. Serve over rice and a side of coleslaw and you’re good to go!

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