So quick, so easy.
- 2 cans chili con carne with beans
- ¼ cup chopped green pepper
- 1 can whole kernel corn, drained
- 8 English muffins
- ¼ cup chopped onion
- 2 tbsp sliced ripe olives
Combine chili, corn, onion, and green pepper in saucepan over low heat. Meanwhile, cut a think slice off the top of each English muffin and scoop out centers to form cups. Arrange muffin cups on broiler rack and toast under broiler until lightly browned – watch carefully to avoid burning. To serve, fill toasted muffin cups with hot chili-corn mixture and garnish with sliced ripe olives.
Serves 4 to 8.
