Skip to main content
shipping schedule

Meal Search


Send a Meal Blog

Thursday, October 18 2012

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
Recipe from 
Servings: 6 servings
     cans  (15.5 ounces each) kidney beans, rinsed and drained
     cans  (15.5 ounces each) pinto beans, rinsed and drained
     large  onion, chopped
       green bell pepper, chopped
     tablespoons  chili powder
     tablespoon  ground cumin
     can  (14.5 ounces) diced tomatoes with jalapenos, drained
    1/3  cup  low-sodium chicken broth
    1-1/2  cups  frozen corn, thawed
     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: 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 
Posted by: Send a Meal AT 10:06 am   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.