Vegetarian Chili with Spicy Tortilla Strips

Canned beans and chili-flavored chunky tomatoes let you put together this slow cooker chili in minutes!

Prep Time: 10 minutes

Total Time: 6 hours 10 minutes

Servings: 6 servings

Ingredients

• Chili
• 1  can (15 to 16 oz) dark red kidney beans, drained
• 1  can (15 to 16 oz) spicy chili beans, undrained
• 1  can (15 to 16 oz) pinto beans, undrained
• 1  can (14.5 oz) chili-style diced tomatoes, undrained
• 1  large onion, chopped (1 cup)
• 2  to 3 teaspoons chili powder
• 1/8  teaspoon ground red pepper (cayenne)
• Spicy Tortilla Strips
• 3  corn or flour tortillas (6 inch)
• Cooking spray
• Dash ground red pepper (cayenne)

Directions

1. In 3 1/2- to 4-quart slow cooker, mix chili ingredients. Cover; cook on Low heat setting 5 to 6 hours.
2. Meanwhile, heat oven to 375°F. Spray both sides of tortillas with cooking spray. Lightly sprinkle red pepper on one side of tortillas. Cut into 1/2-inch strips. Place in single layer on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until strips are crisp and edges are light brown.
4. To serve, stir chili well. Top individual servings with tortilla strips.

http://www.tablespoon.com/recipes/vegetarian-chili-with-spicy-tortilla-strips-recipe/1/