Total Time 3 hr 15 min Prep15 min Cook3 hr Serves10 Difficulty Easy
Original Recipe
This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don’t let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don’t have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito.
Ingredients
- uncooked onion(s)1 large, minced
- garlic clove(s) 1 medium clove(s), minced
- canned black beans 30 oz, rinsed and drained
- canned kidney beans 30 oz, rinsed and drained
- canned pinto beans 30 oz, rinsed and drained
- canned diced tomatoes 29 oz, with chilies
- canned tomato sauce 15 oz
- spiced seasoning mix 1¼ oz, chili variety
- frozen corn kernels 14 oz, thawed
- fresh lime juice 1 Tbsp, or to taste
- cilantro½ cup(s), fresh, chopped
- (OPTIONAL: Ground Beef/Turkey, 99% fat free, cooked, 1 lb)
Instructions
- Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.
- Serving size: about 1 1/3 cups
Categories: Recipes