Hearty tri-pepper chili bean triangles

Submitted by Kristina S.
Submitted by Kristina S.
This is my take on chili beans. Toasty and crunchy tortilla triangles topped with hearty and spicy chili beans will blow you away. Perfect to serve at super bowl events or dinner at home.




1 pound Chuck ground beef 1 onion 1 cup Rinaldi pasta sauce ½ cup water 2 cups carrots 1 large Vidalia onion 2 cups cooked red kidney beans 1 Jamaican hot pepper 1 teaspoon chili powder ¼ teaspoon cayenne pepper ½ teaspoon paprika 1½ teaspoons garlic powder 1 teaspoon Worcestershire sauce 4-6 flour tortillas 1 cup Mexican style blend cheese or cheddar cheese

Nutritional information

No nutrition information available


1. Peel and grate carrots, set aside. Peel and chop onion into small cubes. Remove and discard seeds from jamaican pepper and dice it finely. 2. Cook beef in a large 8 inch skillet over medium-high heat, stirring until no longer pink, for 5 minutes. Add onions, carrots, spices and Jamaican pepper and stir. Cook for 10 minutes. Add pasta sauce, water and cooked red beans and stir. Cover the lid and cook for 10 minutes over medium-high heat. Uncover and cook for 5 more minutes stirring frequently until thickened. 3. Light brush tortillas with oil and toast in the oven or on the stove for 2-3 minutes until crispy. Scoop hot chili beans on top of tortillas, spread with cheese. Cut into triangles and serve.