Meatball Chili
Source of Recipe
The Kansas City Star, Date: 02/29/00
List of Ingredients
20 frozen precooked Italian-style meatballs, about 9 ounces total
2 (14 1/2-ounce) cans chili-style seasoned tomatoes
1 (8-ounce) can tomato sauce
1 can (15 1/2-ounce) can red kidney beans
1 can (15 1/2-ounce) can black beans
1 can (2 1/4-ounce) can sliced black olives, optional
2 teaspoons bottled minced garlic
1 cup frozen chopped onions
1 teaspoon chili powder
Shredded cheese, optional garnish
Reduced-fat sour cream, optional garnish
Recipe
Place the meatballs on a microwave-safe plate and microwave,
uncovered, on high, 2 minutes to begin defrosting.
Meanwhile, pour the tomatoes with their juice and the tomato sauce into a 4 1/2-quart Dutch oven or soup pot and place over medium heat. Drain the kidney beans, black beans and olives (if using) in a colander. Rinse and shake to drain well. Add the beans and olives (if using) to the pot. Add the garlic, onions and chili powder. Stir gently to mix.
Remove the meatballs from the microwave and cut them in half. Add them to the pot. Raise the heat to medium-high. Stir gently to mix well. Bring the chili to a boil, stirring occasionally. Reduce the heat to low and simmer 5 minutes to blend the flavors. Serve at once or continue to simmer until ready to serve, stirring from time to
time. Garnish as desired.
Note: Although we love mixing beans for added color and flavor, feel free to use all red beans or all blacks instead. Garnish the chili with shredded cheese and light sour cream, if desired. To feed acrowd of 8, double this recipe and use a whole box of meatballs.
Serves 4.
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