This originally started out as a weight watchers soup recipe but by the time it got to me it was already a chili recipe. I personally like to make Tostadas with it. I fry the corn tortillas until crisp then drain on paper toweling. Next I shred lettuce into a bowl with chopped tomato and add (this is the best part) some bottled Kraft Italian Salad Dressing and mix it all up (like you would for a salad). Now I ladle a good size spoonful of the chili onto the tortilla, add lettuce mixture and shredded Colby Jack Cheese and boy are these tasty. I love the zing that the Italian Dressing gives this one. For the beans I use two pinto, one white and one can of black beans rinsed and drained. This makes a lot so you can successfully freeze portions for later use on hot dogs to make “Taco Chili Cheese Dogs” later in the week. Hope you give this one a try.