Can-Do Chili

It's time for our annual camping trip at the beach.  That means packing up food for four days knowing there won't be a market right around the corner.

One of my favorite food tricks for camping is making dishes ahead and freezing them.  As they defrost in the ice chest, they keep the other items cold.  It's a win-win.  Chili is always included, and it's wonderful eaten by the campfire.

I call this Can-Do Chili for several reasons.  Homemade chili is easy and tastes a thousand times better than canned.  It also conveniently uses some canned ingredients.  Lastly, you CAN DO it!

Can-Do Chili

1 large onion, chopped
1 (12-ounce) package Meatless Ground (Yves or Trader Joe's) or 1 pound extra lean ground beef or turkey
1 (30-ounce) can chili beans, undrained
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 bay leaf
2 tablespoons chili powder
1 1/2 teaspoons salt
Dash freshly ground black pepper
Shredded reduced fat cheese and chopped green onions, optional

Coat a large saucepan with nonstick spray.  Over medium heat, cook onion until translucent.  Add Meatless Ground and cook until warm or add meat and cook until no longer pink.

Stir in chili beans, tomatoes, tomato sauce, bay leaf, chili powder, salt, and pepper.  Bring to a boil, reduce heat and simmer 45 minutes.  Top with cheese and green onions, if desired.  Makes 6 rounded-cup servings (7 cups total), 3 points plus and 171 calories each.  Be sure to adjust values if using beef or turkey and the optional toppings.