Description

Simple, one pot, quick chili but not exactly for one, but the leftovers are worth it. This is not for vegetarians, even though it has no added meat - the Ranch Beans contain beef broth. If you’d like to make your own Ranch Style Beans that are vegetarian, I’ve had a lot of luck adapting Homesick Texan’s recipe, though it makes this chili not so simple.

Ingredients

• 3 15 oz cans Ranch Beans
• 1 15 oz can of pinto/black or whatever bean you love
• 1 7.75 oz can of El Pato Salsa De Chili Fresca
• 1 10 oz can of Rotel

Instructions

1. Wipe all the can tops off with a clean towel, open them up and dump them in a 4qt or larger pot.
2. Stir everything together and bring to a boil over medium low heat (you want to go slow)
3. Turn the heat down and simmer for 10 minutes or so and then serve.

Variations

If you can snag fire roasted Rotel, that is very good.

If you’d like more heat to the chili the Hot version of Rotel is made with Habanero peppers and is a good subsitute.

My favorite way to eat this is over Frito’s Corn Chips with a little bit of cheese.