Chili with Tortilla Chips



Man, it has been so cold lately! In fact... It's been... CHILI! Okay, that was CORNy... Sorry... Anyway, it's the season for hearty soups and stews, and in my opinion, chili is king of stews! And my version is super good for you! And much lower in sodium than buying canned chili from the grocery store! Although it takes a while to make, it couldn't get much easier to prepare. Your family willl love it, I know mine do!

Ingredients (chili):

Canned black beans (drained)

Canned pinto beans (drained)

Canned kidney beans (drained)

Crushed roasted tomatoes (1 can)
Tomato paste (2 Tablesoons)

olive oil

Garlic (crushed)

Onion (diced)

Corn (frozen)

Jalapeno

Ingredients (chips):

Corn tortillas

Cooking spray

Sea salt

Start by heating the pot you are going to cook the chili in on medium low. Pour a teaspoon of olive oil in and sutee the onion and garlic together. Add the crushed tomatoes and beans. Take a jalapeno and polke holes into it with a knife and drop in with the chili. This is the best way of getting the flavor and spiciness of the jalapeno into the chili! Turn on low and cover. Cook for 2 hours, stirring occationally. Add the corn, stir, and cover for another 20 minutes. The corn will actually thicken up the chili. After adding the corn would be a good time to start the chips. Preheat over to 350. Cut corn tortillas into strips and place on a baking sheet that has been sprayed with cooking spray. Arrange the chips so that they are not overlapping. Spray another quick coat of cooking spray on top of the chips and sprinkle on salt. Bake for 6-10 minutes until the tortillas become nice and crisy. Remove and let cool until the chili is ready!