Kitchen Sink Chili

When in the process of moving/unpacking, fresh produce is limited and cooking is pretty much confined to whatever non-perishables we happen to have in the pantry. Needless to say, we have been eating out a lot. I was so sick of take-out the other day and was determined to find stuff in the pantry (or boxes) that I could turn into a meal. Chili is a good last minute dish, so even though it was 100 degrees out, we had chili, made with whatever I could scrounge up. Came out pretty good if I do say so myself, and you probably already have a lot of this stuff in your pantry. Of course this was veggie, but you can certainly add some ground beef.

Kitchen Sink Chili
1 can chili beans, drained
1 can black beans, drained
1 can diced tomatoes, not drained
1 can whole tomatoes, not drained (I mashed them up a little)
1 can corn, drained (Mexican style if you have it)
1 can tomato sauce
1 Tb. Worcestershire sauce
1 packet chili seasoning mix
2 heaping Tbs. brown sugar
Extra chili powder (I added 1/2 tsp.)
Throw everything in a pot and cook on low for as long as you can (I did 2 hours). Serve with corn bread (I personally think the one at Whole Foods is the best). That’s it!

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