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Six-Can Slow Cooked Chili

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Submitted by Spoons

Perfect for leftovers and feeding friends and family by letting your crockpot do the work!

YIELD

8 servings

PREP

10 min

COOK

6 hrs

READY

8 hrs

Ingredients

¼ 59
CUP ML CORNMEAL
1 5
TEASPOON ML PAPRIKA
½ 118
28 809.2
OUNCES ML/G TOMATOES, CANNED, WHOLE, PEELED
cut up with juice *
30 867
OUNCES ML/G CHILI, CANNED
without beans
15 433.5
OUNCES ML/G PINTO BEANS
or dark or light kidney beans with juice
15 433.5
OUNCES ML/G KIDNEY BEANS, CANNED
with juice
10 ½ 303.5
OUNCES ML/G SOUP, FRENCH ONION
condensed

Directions

In 3½ to 4-qt slow cooker, combine all ingredients; mix well.

Cover, cook on high setting for 2 to 4 hours or until thoroughly heated.

Or cover and cook on low setting for 8 to 9 hours.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 288 26% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 1484mg 62%
Total Carbohydrate 14g 14%
Dietary Fiber 9g 34%
Sugars g
Protein 29g
Vitamin A 12% Vitamin C 7%
Calcium 11% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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