Spicy Three-Bean Slow-Cooked Chili

  • Prep 20 min
  • Total 9 hr 20 min
  • Ingredients 14
  • Servings 6
Spicy Three-Bean Slow-Cooked Chili

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
390
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4g
20%
Cholesterol
20mg
7%
Sodium
1210mg
50%
Total Carbohydrate
58g
19%
Dietary Fiber
13g
52%
Sugars
12g
Protein
18g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
60%
60%
Calcium
30%
30%
Iron
25%
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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