1-15 oz can Red kidney beans
1-15 oz can black beans
1 large onion
1-17 oz package Annie’s tomato soup
1 large can fire roasted tomatoes
1 package Banza chickpea elbows
2 cloves garlic
chili powder, cumin, paprika, chipotle pepper, s&p
Check ingredients in packaged goods for added sugar or other weird ingredients.
I mixed the cornbread ingredients (with flax egg) and used mini loaf pans to bake in the oven while I made the chili.
Cook minced garlic cloves in a little oil in bottom of large pan. Add onion, cook until it starts to brown. Add rinsed kidney beans, stir. Add rinsed black beans, stir. Add fire roasted tomatoes, stir. Add package of tomato soup, stir. Add all spices (I don’t measure, just eyeball), stir. Add one cup water and elbow pasta, stir and cook until soft, but not falling apart.
Add chili on top of baked cornbread and enjoy!
