No-Cook Summer Chili

• 1 medium-size jalapeno pepper
• 1/2 small red onion
• 2 (16 oz.) cans pork and beans
• 1 (17 oz.) can whole kernel corn, drained
• 1 (16 oz.) can small white beans, drained
• 1 (16 to 19 oz.) can black beans, drained and rinsed
• 1 (14 1/2 oz.) can chili-style chunky tomatoes
• 2 Tbsp. chili powder

1. About 1 1/2 hours before serving or early in day, slice jalapeno pepper lengthwise in half; remove and discard seeds. Finely chop jalapeno pepper. Thinly slice red onion.
2. In large bowl, combine jalapeno pepper with undrained pork and beans, drained corn, white beans, black beans, tomatoes and chili powder. Sprinkle sliced onions on top.
3. Cover bowl with plastic wrap and refrigerate 1 hour to blend flavors.
4. Makes 6 main dish servings.

pepper, red onion, pork, whole kernel corn, white beans, black beans, tomatoes, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=525838 (may not work)