The weather is getting chilly and it’s my favorite time…chili time! This recipe is cheap and simple. You can brown some ground beef along with the first step if you need some meat.

Jiffy cornbread is my favorite corn bread and it goes great with this chili!

Also, my favorite thing to do with the leftovers is to make a baked potato and load it up with the chili!

Ingredients:

Red bell pepper – $1.79

Onion – $.30

Garlic – $.39

Great northern beans – $ .89

2 cans pinto beans – $2.38

Kidney beans – $1.19

Petite diced tomatoes – $1.29

Hatch green chillies – $1.59

Jiffy cornbread mix – $.79

Milk

Egg

Chili powder

Cumin

Oil

The total for this meal is only $10.61! This chili fed me and two other people dinner, then I had leftovers for two days after. So the total for those five meals was just $2.12!

Let’s get started! This is a one-pot meal.

Chop the onions and bell pepper and sauté them over medium heat with a some oil until the onions are browned (about 4 minutes).

Mince three cloves of garlic and add to the pot along with the green chillies. Sauté for one minute and then add a cup of water.

Drain and rinse the beans and add them to the pot. Also add the tomatoes and mix.

Turn the heat down to medium-low and add three teaspoons of chili powder, one tablespoon of cumin, salt and pepper. Simmer for about twenty minutes or until chili has thickened. Add more salt and pepper if you need to.

That’s it for the chili! In the mean time preheat the oven to 400 degrees. Beat one egg, add the package of corn meal and 1/3 cup of milk. Cook the cornbread in a muffin pan for 15 minutes and your meal is ready!

Remember you can always add ground beef to the first step and cook thoroughly for a more hearty chili. I hope you enjoy it!