• 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
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, Monosaturated 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 (g) 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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