Stove Top Chili

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Chili for a chilly day! I often have too much baking at home to eat before it goes back so I have a collection of baked goods in my freezer. I was part of Calgary’s first gluten free bake sale this year and got some Jalapeno & Cheddar gluten free corn bread from Anejo! I froze it because I had lots of food to eat at the time and enjoyed it with my chili last night! I probably should have eaten it the day of so it was fresh, but it was still delicious!


1 pound of hamburger or ground turkey

Half an onion chopped

2 cloves garlic minced

3 stalks of celery chopped

½ green pepper chopped

1 jalapeno (remove seeds) chopped fine

Season with salt and pepper

1 large tin of diced tomatoes

2 tins kidney beans (rinsed)

1 tin chick peas or black beans (rinsed)

2 tins pork and beans

2-3 tbsp chili powder


  1. Saute hamburger or turkey, onion, garlic,celery, green pepper, jalapeno, salt & pepper until meat is cooked.
  2. Add tomatoes, kidney beans, chick peas, pork and bean & chili powder. Mix, bring to boil and then let simmer 30-45 minutes. Sometimes mine is simmering an hour. Stir occasionally.

xo erin


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