Mexican

Easy Chili with Pineapple Cornbread (Gluten Free) is for Dinner.

Easy Chili with Pineapple Cornbread (Gluten Free) takes 10 minutes to prepare.

Easy Chili with Pineapple Cornbread (Gluten Free) takes 30 minutes to cook.

Easy Chili with Pineapple Cornbread (Gluten Free) makes 8 servings.

The ingredients for Easy Chili with Pineapple Cornbread (Gluten Free) are:

* 2 cans organic kidney beans (regular have HFCS)
* 1 can chick peas
* 1 can crushed tomatoes in juice
* 1 can mexican or chili style stewed tomatoes
* 3/4 cup tomato sauce (opt)
* 1 green bell pepper
* 1 onion
* 2 cloves garlic
* 1 or 2 hot peppers (if you chose the mexican tomatoes, you may leave these out)
* 1 package of chili seasoning or your own combination (see NOTE)

Here is how you make Easy Chili with Pineapple Cornbread (Gluten Free):

Saute chopped onion and green pepper until they start to brown then add garlic and beans.Add seasoning and let set over low heat until thick, then add tomatoes and cook until you are ready to eat.For the corn bread see this recipe: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=825198NOTE: I make my own chili seasoning to avoid extra salt and added ingredients. It takes about 30 seconds to put together and you can adjust the ingredients as you wish. 1 TB chili powder2 tsp cumin1 tsp oregano1 tsp onion powder1 tsp Cajun seasoning saltNumber of Servings: 8Recipe submitted by SparkPeople user PESCETARIAN.

The nutritional information for Easy Chili with Pineapple Cornbread (Gluten Free) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 239.7

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,132.2 mg
• Total Carbs: 45.7 g
• Dietary Fiber: 13.6 g
• Protein: 13.4 g

Easy Chili with Pineapple Cornbread (Gluten Free) is Mexican cuisine.

The dietary needs meet for Easy Chili with Pineapple Cornbread (Gluten Free) is Gluten Free