Slow-Cooker Barbecue Chili
Recipe from Family Circle

Barbecue 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.

Slow-Cooker Barbecue Chili

by 9  people

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Servings: 6
Prep Time: 10 mins
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  • 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)
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.
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 information
Per Serving: cal. (kcal) 360, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 59, fiber (g) 16, pro. (g) 22, sodium (mg) 923, Percent Daily Values are based on a 2,000 calorie diet
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