Four-Can Chili

Tomatoes and beans stew -made ahead in a slow cooker for dinner.

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  • prep time 10 min
  • total time 4 hr 10 min
  • ingredients 9
  • servings 4
 

Ingredients

CHILI

1
(14 1/2 or 16-oz.) can whole tomatoes, undrained, cut up
1
(15-oz.) can chili without beans
1
(15 1/2 or 15-oz.) can pinto beans, drained
1
(15 1/2 or 15-oz.) can red kidney beans, drained
1/4
cup barbecue sauce
1/2
teaspoon chili powder

TOPPINGS

4
oz. (1 cup) shredded Cheddar cheese
1/2
cup chopped onion
1/4
cup sour cream

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3 1/2- to 4-quart slow cooker, combine all chili ingredients; mix well.
  • 2 Cover; cook on high setting for 2 to 4 hours to blend flavors. Or, cook 1 hour on high setting; reduce heat to low setting and cook 8 to 9 hours. Serve with toppings.
  • 1 In 3 1/2- to 4-quart slow cooker, combine all chili ingredients; mix well.
  • 2 Cover; cook on high setting for 2 to 4 hours to blend flavors. Or, cook 1 hour on high setting; reduce heat to low setting and cook 8 to 9 hours. Serve with toppings.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
480
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
11g,
11%
),
Cholesterol
60mg
60%;
Sodium
1190mg
1190%;
Total Carbohydrate
47g
47%
(Dietary Fiber
11g
11%
  Sugars
9g
9%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
50%;
Vitamin C
25%;
Calcium
40%;
Iron
25%;
Exchanges:
2 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 3 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.