This chili recipe can be easily prepared using any type of heating method, to include nonconventional and "no-electricity" alternatives (i.e., a cooking pot over a fire, or Dutch oven).
1- 14 oz can chopped or diced tomatoes
1- 12 oz can (or similar) canned chicken
1- 12 oz can whole kernel corn
4- 14 oz cans of beans (ie black, pinto, kidney, northern, or a mix of your favorite) or 4 cans of canned chili
1- cup of apple juice
1- pkg dry taco seasoning
Open all cans with a manual can opener.
If using canned beans, drain off as much of the liquid as possible.
Combine the tomatoes, chicken, corn and beans in pot or Dutch oven.
Add apple juice.
Sprinkle the contents of the taco seasoning packet over the top.
Stir well with a ladle or cooking spoon.
Cover pot and place over heat source.
Try to drain beans as much as possible, to avoid making your chili too "soupy." Stir chili occasionally, to avoid uneven heating or burning. Double or triple the recipe as needed, but avoid overfilling cooking pot/Dutch oven to prevent spills.