Gluten Free Southwestern Meatball Chili
Serving Size: 8-10
Rosina Gluten Free Italian Style Meatballs, Thawed
1 package of Santa Fe Medley frozen mixed vegetables
2 cups chopped Fresh Tomatoes or halved Cherry Tomatoes
1 ½ cups Water
1 Tablespoon Chili Powder
3 Tablespoons Tomato Paste
Optional for garnish:
Sliced Jalapeno Peppers
- In a Dutch oven combine the thawed Gluten Free meatballs, mixed vegetables, fresh tomatoes, the water, chili powder, and tomato paste. Cook chili, covered, over medium-low heat for 20 minutes, stirring occasionally to break up the meatballs. Add Salt and Black Pepper to taste.
- To serve ladle the chili into bowls. If desired top with the jalapeno peppers, cherry tomatoes, fresh cilantro, sour cream and cheddar cheese.