Chili Night

Chris and I both have colds and wanted something warm for dinner last night.  I have had my fair share of tomato soup and chicken noodle soup over the week, so we opted for chili.  One of our new year's resolutions was to eat healthier, and I came upon this recipe from www.eatbetteramerica.com.  

Here's the recipe for Vegetarian Chili with Tortilla Strips:

Chili

1 can dark red kidney beans, drained

1 can spicy chili beans, undrained

1 can pinto beans, undrained

1 can chili style diced tomatoes, undrained

1 large onion, chopped

2 - 3 teaspoons chili powder

1/8 teaspoon ground red pepper (cayenne)

Spicy Tortilla Strips

3 corn or flour tortillas (6 inch)

Cooking spray

Dash ground red pepper (cayenne)

1.  In 3 1/2 to 4-quart slow cooker, mix chili ingredients.  Cover, cook on low heat 5 - 6 hrs.

2.  Meanwhile, heat oven to 375 degrees.  Spray both sides of tortillas with cooking spray.  Lightly sprinkle red pepper on one side of tortillas.  Cut into 1/2 inch strips.  Place in single layer on ungreased cookie sheet.

3.  Bake 10 - 12 min or until strips are crisp and edges are light brown.

4.  To serve, stir chili well.  Top individual servings with tortilla strips.

This was so yummy...and spicy!  

Nutritional Info can be found at the website mentioned previously.