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  • 2 15 ounce cans chili beans in chili gravy
  • 1 15 ounce can butter beans, rinsed and drained
  • 1 15 ounce can black beans, rinsed and drained
  • 1 cup chopped onion (1 large)
  • 3/4 cup chopped green sweet pepper (1 medium)
  • 3/4 cup chopped red sweet pepper (1 medium)
  • 1 medium fresh jalapeno chile pepper, seeded and finely chopped*
  • 1 18 ounce bottle barbecue sauce
  • 1 cup vegetable broth
  • 1 cup uncooked instant brown rice
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In a 5- to 6-quart slow cooker, combine chili beans in gravy, drained butter beans, drained black beans, onion, sweet peppers, and jalapeno pepper. Stir in barbecue sauce and broth.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
If using low-heat setting, turn to high-heat setting. Stir in uncooked rice. Cover and cook about 30 minutes more or until rice is tender. Makes 12 servings


  • *

    Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

nutrition information

Per Serving: cal. (kcal) 365, Fat, total (g) 3, carb. (g) 68, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 17, sugar (g) 11, pro. (g) 19, vit. A (IU) 777, vit. C (mg) 54, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 12, sodium (mg) 1676, Potassium (mg) 567, calcium (mg) 121, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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