Gluten-Free Southwestern Meatball Chili

Gluten-Free Southwestern Meatball Chili

Servings: 6   |   Preparation: 20 Mins


Ingredients

  • 1 package (22 oz.) Rosina Gluten-Free Italian Style Meatballs , thawed
  • 1 package 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
  • Salt and black pepper to taste
  • Optional toppings: jalapeño peppers, cherry tomatoes, fresh cilantro, sour cream, cheddar cheese

Directions

In a Dutch oven combine the thawed gluten-free meatballs, Santa Fe Medley mixed vegetables, tomatoes, 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 and top with desired toppings.