Six-Can Chili

  • Prep 10 min
  • Total 2 hr 10 min
  • Ingredients 10
  • Servings 8

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
1490mg
62%
Potassium
930mg
27%
Total Carbohydrate
48g
16%
Dietary Fiber
10g
42%
Sugars
11g
Protein
16g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
30%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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