Four-Can Chili

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

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

Directions

  1. 1 In 3 1/2- to 4-quart slow cooker, combine all chili ingredients; mix well.
  2. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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