Four Bean Chili

• 1/2 lb. bacon, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 (15 1/2 oz.) can pinto beans, rinsed and drained
• 1 (15 oz.) can black-eyed peas, rinsed and drained
• 1 (15.5 oz.) can Great Northern beans, rinsed and drained
• 2 garlic cloves, crushed
• 1 (15 oz.) can spicy chili beans, undrained
• 1 (14 1/2 oz.) can whole tomatoes, undrained and cut up
• 1/4 tsp. pepper
• 1/2 c. shredded Cheddar cheese

1. Cook bacon in a Dutch oven or large saucepan over medium-high heat for 6 to 8 minutes or until crisp.
2. Remove bacon; drain, reserving 1 tablespoon drippings in pan.
3. Crumble bacon.
4. Cook and stir onion and garlic in 1 tablespoon drippings until onion is tender-crisp.
5. Reduce heat to medium; stir in bacon and remaining ingredients.
6. Cover and cook 15 to 20 minutes or until thoroughly heated and flavors are blended.
7. To serve, top with shredded cheese.

bacon, onion, pinto beans, blackeyed peas, great northern beans, garlic, spicy chili beans, tomatoes, pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292379 (may not work)