Chili with Chickpeas 

 

Serves:  50

1 - 1/2 lbs lean ground beef 6 TB chili powder
1 cups onions, chopped 1-1/2 TB salt
1 green peppers, chopped    
2 cloves garlic, minced    
1 - 19oz can tomato sauce    
1 - 19oz can tomatoes, diced or crushed    
1 - 19oz cans baked beans    
1 cups chickpeas, prepared    

 

  • Prepare chickpeas

  • Brown ground beef.  Drain if necessary.  Add onions and peppers.  Cook until soft.

  • Add remaining ingredients and cook for 1 hour.  The longer the cooking time the more the flavours blend.  Often, leftover chili is even tastier.

  • After chili is cooled it can be frozen into meal sized portions, making it ideal for those busy days later in the month.

  • Serve topped with grated cheddar cheese.

  • This recipe can be easily doubled, tripled or more.  Extra servings freeze well after cooled.