chili beans

Friday April 20, 2012

We served chili beans. Black, pinto and white beans make up the bulk of this soup.

Tomatoes onions and peppers make up the rest of the ingredients as well as spices.

Very healthy meal! We do however offer corn chips and cheese as final touches.

Yum!

Chili Beans

I love chili beans!

With the chili beans we served salad, banana, cornbread and vanilla yogurt...which was not pictured.

Chili Beans

I got called away with sick kids, so no picture was taken today. We had a similar lunch a few weeks ago, but this time instead of the cornbread they had a cheese quesadilla. It was also served with a salad.



We make four of these huge pots of chili! The recipe is the one and only recipe listed so far, so check it out.

Chili Beans

Today we had vegetarian chili beans topped with shredded cheddar cheese, and fritos to add to the top. It was served with cornbread, fresh orange wedges, and a variety of cold vegetables to dip in ranch dressing.
As always, instead of the soup, it's condiments and the cornbread; the students could choose a peanut butter and jelly sandwich or a cheese sandwich.

We have had several requests for this recipe, so here it is! It's wonderfully flexible. You can make it spicy with ro-tel tomatoes in place of the diced. You could use all black, pinto or white beans or use any beans you like or have handy in your pantry. If you love corn, add extra.

Chili Beans
1 onions, diced
1 bell peppers, diced
2 cans black beans, drained and rinsed
1 cans white beans, drained and rinsed
1 cans pinto beans, drained and rinsed
5 cups stock
1 Tbl chili powder
2 tsp cumin
Salt and pepper to taste
1 can diced tomato
1 can crushed tomato
1 cup frozen corn


Sautee peppers and onions until soft. Add stock, seasonings, beans and tomatoes. Heat until boiling. Add corn and bring back to a simmer.
Garnish with Fritos and cheddar cheese.