Four-Can Chili

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

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Servings 4

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ingredients 9
Prep Time 10 min
Total Time 4 hr 10 min

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

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Directions

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.