Welcome Heart, Sue Donaldson, Speaker

This makes a ton and you can use any leftover roast, pork, sausage or chicken. I usually make it with cooked, shredded chicken - delish and so easy.

Four-Bean Chili For a Crowd

4 cans of beans of your choice, with liquid

3 cans diced tomatoes, with liquid, Mexican style, opt.

1 1/2 cups shredded cooked chicken, pork or beef

1 t. ground cumin

1 bay leaf

1/2 t. hot pepper sauce, opt.

Heat in 4-qt. saucepan over med-high heat. Cook, stirring until it comes to a boil, reduce to low and  cover. Simmer until it thickens, 25-30 minutes, stirring occasionally. Remove bay leaf. From The Dinner Doctor cookbook.

Serve with cornbread. My friend, Ceslie, uses Jiffy cornbread mixes and replaces the liquid with a can of creamed corn - sweet and moist!

You better have college students for dinner after church if you're going to make this today. They will love you for it--leftover chilis and soups are always better.