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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This no-brainer recipe uses my favorite shortcut. Secret ingredient: baked beans and canned beans. They make for the fastest chili. If you want you can also make this dairy or meaty with serving a side of nacho cheese or shredded cheese, or you can toss in some chopped meat. It takes legit 15 minutes to make this chili. Add some tacos and all the fixings, throw it on a sheet pan, and bring it out to the backyard porch. Dinner is served. And it doesn’t even have to be a Tuesday.
1 onion, diced
2 teaspoons Tuscanini Olive Oil
2 cans of baked beans
1 package Tuscanini Red Kidney Beans or other red beans, rinsed
1 can black beans, rinsed
1 package Tuscanini Chickpeas, rinsed
1 can Manwich sauce
2 teaspoons Pereg Cumin
1 teaspoon smoked paprika
3 tablespoons Gefen Maple Syrup
2 teaspoons garlic powder
salt, to taste
pepper, to taste
mini taco shells
sliced red onion
salsa
romaine lettuce
canned corn
cherry tomatoes, halved
chopped bell pepper
fresh lime
jalapeno slices
sliced avocado or guacamole
Sauté the onions in olive oil for about three minutes (if adding meat, sauté chopped meat with the onions for 10 to 12 minutes). Then add everything into the pot and let simmer for an additional 10 to 15 minutes. Place in a bowl.
Place all your fixings with the tacos and chili on a tray.
Photography by Sara Goldstein
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This is our newest favorite recipe! Simple to make and delicious. Instead of making it on a taco board I serve the chili over rice.