1 can (28 oz) of grounded tomatoes with heavy tomato puree
2 cans (15 oz ea) of black beans (Not drained!)
2 cans (15 oz ea) of kidney red beans (Not drained!)
1 can (15 oz) of cannelloni beans (Not drained!)
1 bag (10 oz) of frozen corn
Salt to taste (optional)
Directions
• Heat the olive oil in a large non-stick saucepan.
• Sauté the hot jalapeño, onions, and red and yellow peppers at medium heat until the onions are transparent (8 minutes).
• Add the rest of the ingredients and bring to a boil slowly. Cover the saucepan and boil at low heat for 20 minutes.
• This chili, like most chilies, tastes better a day after it is cooked. Refrigerate the chili in a covered saucepan overnight. Boil at low heat, stirring the whole time.
Mexican Bread Pudding
Serves | 12
Ingredients
2 cups of water
1 cup of Splenda brown sugar blend
1/2 cup of Splenda no calorie sweetener, granulated
2 tablespoons of cinnamon
1 teaspoon of vanilla
1/8 teaspoon of salt
1 loaf of day-old French bread sliced (1 inch thick)
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