Easy Chili with Pineapple Cornbread (Gluten Free)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 239.7
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,132.2 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 13.6 g
  • Protein: 13.4 g

View full nutritional breakdown of Easy Chili with Pineapple Cornbread (Gluten Free) calories by ingredient


Introduction

A seemingly popular chili recipe found on many websites! This recipe is
easy
and can use stuff in your pantry and is good for camping. Makes enough to feed several hungry people, and is popular even with meat eaters. Warning: make sure you check the
ingredients on the cornbread package (I only use Bob's Red Mill) A seemingly popular chili recipe found on many websites! This recipe is
easy
and can use stuff in your pantry and is good for camping. Makes enough to feed several hungry people, and is popular even with meat eaters. Warning: make sure you check the
ingredients on the cornbread package (I only use Bob's Red Mill)
Number of Servings: 8

Ingredients

    * 2 cans organic kidney beans (regular have HFCS)
    * 1 can chick peas
    * 1 can crushed tomatoes in juice
    * 1 can mexican or chili style stewed tomatoes
    * 3/4 cup tomato sauce (opt)
    * 1 green bell pepper
    * 1 onion
    * 2 cloves garlic
    * 1 or 2 hot peppers (if you chose the mexican tomatoes, you may leave these out)
    * 1 package of chili seasoning or your own combination (see NOTE)

Directions

Saute chopped onion and green pepper until they start to brown then add garlic and beans.
Add seasoning and let set over low heat until thick, then add tomatoes and cook until you are ready to eat.
For the corn bread see this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=825198

NOTE: I make my own chili seasoning to avoid extra salt and added ingredients. It takes about 30 seconds to put together and you can adjust the ingredients as you wish.
1 TB chili powder
2 tsp cumin
1 tsp oregano
1 tsp onion powder
1 tsp Cajun seasoning salt

Number of Servings: 8

Recipe submitted by SparkPeople user PESCETARIAN.