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THREE BEAN CHILI WITH TEXAS TOMATO MELTS

Prep
20 Minutes
Cook
30 Minutes
Serves
4 (2 cups each)

Ingredients

  • 1/2 cup chopped celery
  • 1/4 cup chopped green onion
  • 2 teaspoons vegetable oil
  • 1 can (15 ounces) chili without beans
  • 1 can (15 ounces) chili with beans
  • 1 can (15 ounces) black beans with their liquid
  • 1 can (15 ounces) garbanzo or great Northern beans, drained and rinsed
  • 4 tablespoons sour cream
  • 4 teaspoons medium-hot salsa
  • chopped cilantro (optional)
  • 4 BAYS® English Muffins, split and lightly toasted
  • 8 thin slices tomato
  • 4 ounces cheddar cheese, grated
  • 4 slices crisp-cooked bacon, crumbled
  • 3 tablespoons hot jardiniere (mixture of marinated vegetables and peppers)

Instructions

  • In a medium saucepan, saut√© celery and green onion in oil. Add both chilis, black beans and garbanzo beans. Cook, stirring, over medium heat until mixture comes to a boil. Reduce heat and simmer 5 minutes. Ladle into bowls. Top each with 1 tablespoon of sour cream and 1 teaspoon of salsa. Sprinkle with chopped cilantro, if desired.

  • Top each toasted muffin half with a slice of tomato, grated Cheddar, crumbled bacon and jardiniere. Broil just until cheese is melted, 1 to 2 minutes. Serve warm.
THREE BEAN CHILI WITH TEXAS TOMATO MELTS