Spicy Three-Bean Slow-Cooked Chili

Stress-free and spicy three-bean chili made in a slow cooker - perfect for dinner.

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

Ingredients

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
  • 1 In 3 1/2- to 4-quart slow cooker, combine all chili ingredients; mix well.
  • 2 Cover; cook on low setting for at least 9 hours.
  • 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 To serve, ladle chili into individual soup bowls. Sprinkle each with toasted corn muffin crumbs and cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    390
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    1210mg
    1210%;
    Total Carbohydrate
    58g
    58%
    (Dietary Fiber
    13g
    13%
      Sugars
    12g
    12%
    ),
    Protein
    18g
    18%
    ;
    % Daily Value*:
    Vitamin A
    60%;
    Vitamin C
    60%;
    Calcium
    30%;
    Iron
    25%;
    Exchanges:
    2 1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 1 Vegetable; 1 Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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