This iconic chili recipe was inspired by Rip’s time as a Texas firefighter in Austin at the Engine 2 Firehouse. Ready to eat, it’s a hearty meal you can make in minutes. Or try serving over a steaming baked potato or alongside a big green salad.

Filtered Water, Corn*, Diced Tomatoes in Juice* (Diced Tomatoes*, Tomato Juice*, Citric Acid, Calcium Chloride), Onions*, Black Beans*, Red Kidney Beans*, Navy Beans*, Red Bell Peppers*, Carrot Juice*, Tomato Paste*, Celery*, Potato Starch*, Onion Puree* (Onions*, Filtered Water), Onion Powder*, Garlic Powder*, Red Jalapeno Peppers*, Garlic Puree* (Garlic*, Filtered Water), Sea Salt, Cumin*, Chili Powder* (Spices*, Sea Salt, Dehydrated Garlic*), Chipotle*, Black Pepper*, Oregano*. *Organic

Instructions: Shake well before opening. Heat in a saucepan to desired temperature or microwave until warm in a covered, microwave-safe dish. Refrigerate after opening and consume within 5 days. Do not freeze or microwave in this container.

Make it Your Own: Squeeze: Add a citrusy lift with fresh lime juice or some extra heat with your favorite hot sauce. Build: Serve over a bed of vegetables and top with chopped green onions or thin-sliced avocado. Elevate: Get creative! Spoon onto a pizza crust, cover a grilled carrot-dog, or baked potato wedges.