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Four-Can Chili

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  • 10 min prep time
  • 4 hr 10 min total time
  • 9 ingredients
  • 4 servings
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Tomatoes and beans stew -made ahead in a slow cooker for dinner.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
480
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
11g
55%
Cholesterol
60mg
20%
Sodium
1190mg
50%
Total Carbohydrate
47g
16%
Dietary Fiber
11g
44%
Sugars
9g
9%
Protein
27g
27%
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
25%
25%
Calcium
40%
40%
Iron
25%
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.
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