1¾ cup soaked and cooked dry pinto beans or 1 (15-ounce) can pinto beans, drained
1¾ cup soaked and cooked dry black beans or 1 (15-ounce) can black beans, drained
1¾ cup soaked and cooked dry kidney beans or 1 (15-ounce) can kidney beans, drained
1 (15-ounce) can stewed tomatoes, undrained and cut up
1 (15-ounce) can tomato sauce
2 tablespoons dried onions
3 tablespoons dried green peppers
1-2 tablespoons chili powder
1-2 tablespoons cocoa powder
1½ tablespoons brown sugar
Salt and pepper to taste
In a pot, combine all ingredients. Simmer, covered, 10-15 minutes. Serve with rolls or cornbread. Serves 6.
— "Emergency Food Storage in a Nutshell, 3rd Edition," by Leslie Probert and Lisa Harkness, published in 2011
Leslie Probert, a graduate in home economics from Brigham Young University, is a speaker and co-author of "Emergency Food Storage in a Nutshell, 3rd Edition" with more than 400 recipes. E-mail: email@example.com
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