Chili and Spinach Corn Chips

• 1 pound ground beef, cooked (can leave out if vegetarian)
• 2 cloves garlic, chopped
• 8 ounces tomato sauce
• 2 Tablespoons chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon salt
• 1/4 cup gluten free flour (or potato flour)
• 1 can red kidney beans
• 1 can white kidney beans

Cook ground beef. Add to stockpot with above remaining ingredients. Cook until hot and flavorful. 

• Spinach Corn Chips
• 1 cup frozen spinach
• 1/4 cup olive oil
• 1 teaspoon salt 
• 1/2 - 1 cup masa corn flour

Mix together and add water until desired consistency is reached. You want it to be thicker than pancake batter, pourable and spreadable to a thin layer. Spread batter onto an oiled jelly roll pan. You want it to be thin. Bake at 350° for 45 minutes or until hard. Break apart into chips.