1 chopped onion
2 chopped jalapenos
1 can each of kidney, pinto, chili, navy, and black beans
2 chopped tomatoes
4 tbs chili powder
1 1/2 tsp salt
1/4 tsp pepper
1 tsp. red pepper flakes (or more if desired)
1 (8 oz.) can tomato sauce
In large skillet, saute onions and jalapenos in a very small amount of cooking oil until golden. In a large pot add all five cans of undrained beans. Sprinkle with chili powder, salt, pepper and add red pepper. Stir in tomato sauce and chopped tomatoes. Cover and cook 20 minutes. Cover and cook 1 to 3 hours, depending on how you like your beans. (Stir every 1/2 hour and add a little water if mixture seems dry.)
*Bonus: Serve over 1/2 cup of wheat pasta or 1/2 cup of brown rice
Makes 6 to 8 servings
