You are here

Six Can Slow Cooker Chili

chef.rylan's picture
Ingredients
  Cornmeal 1⁄4 Cup (4 tbs)
  Paprika 1 Teaspoon
  Prepared barbecue sauce 1⁄2 Cup (8 tbs)
  Canned tomatoes 28 Ounce, undrained, cut up (1 can / 3 cups)
  Canned chili without beans 30 Ounce (2 cans, 15 ounce each)
  Canned pinto beans/Canned kidney beans 15 1⁄2 Ounce, undrained (1 can)
  Canned chili beans 15 Ounce, undrained (1 can, Caliente style)
  Condensed french onion soup 10 1⁄2 Ounce (1 can)
Directions

MAKING
1. In a slow cooker add all ingredients and mix well.
2. Cook on high setting for 2 to 4 hours.
3. Alternately cook for 1 hour on high setting. Decrease heat to low and cook for 8 to.9 hours.

SERVING
4. Garnish as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Chili
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.316665
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 628 Calories from Fat 192

% Daily Value*

Total Fat 22 g33.6%

Saturated Fat 8.2 g41.2%

Trans Fat 0 g

Cholesterol 57.2 mg19.1%

Sodium 3454.9 mg144%

Total Carbohydrates 89 g29.6%

Dietary Fiber 25 g100.1%

Sugars 14.2 g

Protein 28 g56.6%

Vitamin A 62.4% Vitamin C 41%

Calcium 26.8% Iron 88.9%

*Based on a 2000 Calorie diet

0 Comments

Six Can Slow Cooker Chili Recipe