Tuna-Chili Chowder has a far-fetched taste. The tuna and vinegar gives the Tuna-Chili Chowder a miraculous taste. Tuna-Chili Chowder is inspired by restaurants internationally. Must catch it.
|Canned tuna in oil||21 Ounce, drained and separated in large pieces (Three 7 Ounce Cans, Reserve 1/4 Cup Oil)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped green pepper||1 Cup (16 tbs)|
|Onions||3 , chopped|
|Paprika||1 1⁄2 Teaspoon|
|Condensed tomato soup||1 Can (10 oz)|
|Water||4 Can (40 oz) (3 Soup Cans)|
|Tomato paste||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Chili powder||1 1⁄2 Teaspoon|
|Canned red kidney beans||32 Ounce, drained (Two 16 Ounce Cans)|
1. Heat the tuna oil in a large saucepan. Add the celery, green pepper, onion, and paprika; cook over medium heat, stirring occasionally, until celery is just tender.
2. Mix in remaining ingredients and the tuna. Cover and simmer to blend flavors.