Spicy Three-Bean Slow-Cooked Chili

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  • 20|min prep time
  • 9|hr|20|min total time
  • 14 ingredients
  • 6 servings

CHILI

1
(28-oz.) can crushed tomatoes, undrained
1
(15 1/2--oz.) can great northern beans, drained, rinsed
1
(15 1/2- or 15-oz.) can kidney beans, drained, rinsed
1
(15-oz.) black beans, drained, rinsed
1
(10-oz.) can mild enchilada sauce
1
(8-oz.) can tomato sauce
1
(4 1/2-oz.) can chopped green chiles
1
red bell pepper, seeded, cut into 1/2-inch pieces
1/2
cup chopped onion
2
to 3 teaspoons chili powder
1
teaspoon dried oregano leaves
1/2
teaspoon cumin

TOPPING

3
purchased corn muffins, crumbled
3
oz. (3/4 cup) shredded Cheddar cheese

Directions

  1. 1 In 3 1/2- to 4-quart slow cooker, combine all chili ingredients; mix well.
  2. 2 Cover; cook on low setting for at least 9 hours.
  3. 3 Before serving, heat oven to 375°F. Arrange crumbled corn muffins in single layer on ungreased cookie sheet. Bake at 375°F. for 5 to 8 minutes or until light brown and crisp.
  4. 4 To serve, ladle chili into individual soup bowls. Sprinkle each with toasted corn muffin crumbs and cheese.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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