Slow-Cooker Barbecue Chili

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.

Recipe from Family Circle
Slow-Cooker Barbecue Chili
10 mins
by 3.5 13  people
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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, chol. (mg) 0, 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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