As in my Grandmothers day, I am a believer of waste not want not. In my kitchen, no food is ever thrown away. It is either frozen, canned or as in the case of these leftovers, repurposed into a different dish. This recipe comes from my mother in laws kitchen, scribbled on a piece of paper with the words "from Mom" and "very good" in the top corner.
So last weeks meatloaf was made into this incredibly quick and easy chili. Her recipe says to divide into two serving bowls and sprinkle with cheese, but I wanted it to go a bit further and served it over rice with a cucumber and tomato salad
A very tasty dish, not too spicy, and I will make it again
1⁄4 cup chili powder
1(15 ounce) can undrained kidney beans
1(14 1/2 ounce) can undrained diced tomatoes
1cup sharp cheddar cheese, divided (optional)
- In a medium sized saucepan, combine beans, tomatoes, and chili seasoning.
- Heat and stir until seasonings are well blended.
- Add meatloaf and stir until meat is heated, about 15 minutes.
- Divide into two serving bowls, and if desired top with equal amount of cheese.
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