THREE BEAN CHILI WITH TEXAS TOMATO MELTS

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, sauté 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.