Pantry Chili

Directions:

  1. In a small bowl, soak the chili peppers in hot water.
  2. Pour the peppers and water into a blender. Blend until smooth. Pour into a medium pot.
  3. Add remaining ingredients except for salt and pepper. Simmer for 45 minutes. Season to taste with salt and pepper.

TIP: Top with shredded cheese or sour cream and serve with chips or crackers.

Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen

Ingredients:

2 dried ancho chili peppers

1 cup hot water

15.5 ounces garbanzo beans, drained

14.5 ounces Dakota's Pride Black Beans, drained

10 ounces Casa Mamita Diced Tomatoes with Green Chilies, undrained

8 ounces Happy Harvest Tomato Sauce

1 onion, diced

2 cloves garlic, minced

½ teaspoon Stonemill Essentials Ground Chili Powder

2 teaspoons Stonemill Essentials Ground Cumin

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste


Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes


Servings:
6