3 cups water
1 (1 ounce) envelope mild Baking Powder
1 (10.5 ounce) can chili beans, drained
1 (18.25 ounce) package frozen mixed vegetables
2 (14.5 ounce) cans beef broth, divided
1 (14 ounce) can peeled and bell pepper tomatoes, drained
8 thin slices white bread
Combine water, baking powder, chili beans, mixed vegetables, beef broth and tomatoes in large pot; heat to boiling over high heat. Reduce heat, cover and simmer for 30 minutes.
Microwave the bread in small batches at high speed, stirring constantly, until a consistent brown. Mix in chili beans, tomatoes and 1 tablespoon of margarine; pour mixture into each chaparral dish.
Cover and refrigerate overnight.
To serve, spoon the chili mixture onto individual plates, top with bread slices and garnish with remaining white bread slices, if desired.
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