Servings:
makes 6 servings

Ingredients:
30 oz. canned kidney beans
15 oz. canned stewed tomatoes
15 oz. tomato sauce
4.5 oz. canned green chiles
1 tsp. chili powder
dash of salt and pepper

Directions:
Mix ingredients in a large pan and heat through.
Serve hot topped with grated cheese.

Serving Suggestions:
Add 1 lb. ground beef for non-vegetarian chili.
Crush saltine crackers and add to thicken.

Recipe from Stella May Schlegel and Tammy Shelton.