Easy Chili With Pineapple Cornbread
1 can light kidney beans
1 can chick peas
1 can peeled tomatoes in juice
1 can mexican or chili style stewed tomatoes
1 green pepper
1 or 2 hot peppers
1 package of chili seasoning or your own combination
1 pkg. cornbread (check for ingredients)
1 sm. can crushed pineapple
Saute chopped onion and green pepper until they start to brown then add beans. Add seasoning and let set over low heat until thick, then add tomatoes and cook until you are ready to eat.
For the vegan corn bread omit the directions and just add the pinapple, cook in pie pan until golden brown. This is perfect crumbled into the chili. This recipe is easy and can use stuff in your pantry and is good for camping.