Six-Can Chili

A stress free chili slow-cooked for dinner, bringing out the classic flavor of blended beans.

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  • Servings 8
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  • ingredients 10
  • Prep Time 10 min
  • Total Time 2 hr 10 min

Ingredients

1/2
cup barbecue sauce
1/4
cup cornmeal
1
teaspoon paprika
2
cans (15 oz each) chili without beans
1
can (28 oz) tomatoes (3 cups), undrained, cut up
1
can (15.5 oz) pinto beans or kidney beans, undrained
1
can (15 oz) caliente-style chili beans, undrained
1
can (10 oz) condensed French onion soup
Shredded Cheddar cheese, if desired
Sour cream, if desired

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Directions

  • 1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except cheese and sour cream.
  • 2 Cover; cook on High heat setting 2 to 4 hours to allow flavors to blend. Serve with Cheddar cheese and sour cream.

EXPERT TIPS

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Expert Tips

If you would like to start the chili in the morning for dinner, cook it on Low heat setting 8 to 9 hours.

Nutrition Information 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
1490mg
1490%;
Total Carbohydrate
48g
48%
(Dietary Fiber
10g
10%
  Sugars
11g
11%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
10%;
Calcium
10%;
Iron
30%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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