Slow-Cooker Barbecue Chili
From: Family CircleBarbecue sauce takes this chili recipe a whole new direction. The convenience of a slow cooker makes this a ready-made meal when you get home after a long day.
Ingredients
2
cans
(15.5 ounces each) kidney beans, rinsed and drained
2
cans
(15.5 ounces each) pinto beans, rinsed and drained
1
large
onion, chopped
1
green bell pepper, chopped
3
tablespoons
chili powder
1
tablespoon
ground cumin
1
can
(14.5 ounces) diced tomatoes with jalapenos, drained
1/3
cup
low-sodium chicken broth
1-1/2
cups
frozen corn, thawed
1
bag
(12 ounces) frozen meatless soy crumbles
3/4
cup
barbecue sauce
Fresh cilantro leaves, shredded cheese and reduced-fat sour cream, for serving (optional)
Directions
1.
Stir together kidney and pinto beans, onion, green pepper, chili powder, cumin, diced tomatoes and broth in slow cooker bowl. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2.
Remove cover and mash beans gently with a potato masher until liquid has thickened slightly. Stir in corn, meat crumbles and barbecue sauce and cook an additional 30 minutes or until heated through. Top with cilantro, cheese and sour cream, if desired. Serve immediately.
Nutrition Facts
Calories 360, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 923 mg, Carbohydrate 59 g, Fiber 16 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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