Four-Can Chili

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

  • 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
  • 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
    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.
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