Four Bean Chili Manicotti
Mitzi Peterson

Four-Bean Taco Chili

2 lbs. ground beef
3 cups tomato juice
1 16 oz jar salsa
1 can kidney beans rinsed and drained
1 can great northern beans rinsed and drained
1 can butter beans rinsed and drained
1 can black beans rinsed and drained
1 8 oz tomato sauce
1 6 oz. tomato paste
1 4 oz chopped green chilies

1 envelope taco seasoning

In a dutch oven cook beef until no longer pink. Stir in remaining ingredients. Bring to a boil. reduce heat; simmer uncovered for 15 minutes. Yields 12 cups. Can be frozen to be used in Chili manicotti recipe.

Chili Manicotti

10-12 uncooked manicotti shells
1 cups mozzarella cheese
1 15 oz ricotta cheese
1/4 cup shredded parmesan cheese
1 egg slightly beaten
3 cups of thawed four bean chili

1 14 oz jar meatless spaghetti sauce

Cook manicotti.In a large bowl combine 1 cup mozzarella, ricotta, parmesan and egg. set aside. Combine chili and spaghetti sauce. Pour half into greased 13x9 baking dish (or two 8x8's).

Rinse and drain manicotti. stuff with cheese. Place over sauce. Top with remaining sauce; sprinkle with remaining cheese. bake uncovered 350 for 40-45 minutes.

To Freeze: (If I am going to freeze it, I don't cook them.  Just stuff them in the hard shell and add a little bit of water to the pan, then freeze.  When you put them in the oven they turn out great!) If you want to use all the chili, you will have to quadruple the manicotti recipe above, and it will make about Eight 8x8's or Four 9x13 sized pans.  Just buy the aluminum disposable pans, and it makes it easy clean up for you, or easy to give away to a friend.