Ralph's Taco Chili

By carvalhohm

Ingredients

• 1 tsp. olive oil
• 2 scallions, diced
• 1 can (64 oz.) picante V8 juice
• 1 can (30 oz.) refried beans
• 4 cans (15.5 oz. each) Dark Red Kidney Beans
• 1 can (15 oz.) black beans
• 1 can (15.5 oz.) Mild Chili Beans In Chili Sauce
• 2 cans (15.8 oz. each) Great Northern Beans or Navy Beans
• 1 can (28 oz.) stewed tomatoes
• 2 packages (1.5 oz. each) taco seasoning
• 1 jar (24 oz.) mild chuncky salsa
• 1 bag (28 oz.) frozen whole kernel corn
• 4 oz. grated mild cheddar cheese
• 1 bag (13.5 oz.) baked Tostitos chips

Details

Servings 24
Adapted from brooksbeans.com

Preparation

Step 1

In a large soup kettle, heat oil and sauté onion. Add juice, refried beans, kidney beans, black beans, chili beans, great northern beans, stewed tomatoes, taco seasoning and salsa; mix well.

Bring to a boil over high heat. Reduce heat and simmer 30 minutes, stirring often to avoid sticking. Add corn; heat through.

Turn off heat, add cheese; mix well. Serve with Tostito chips.

Note: For added protein and thickness add 2-4 pounds cooked ground beef.

Makes 24 servings