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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
 
 
ingredients
  •  
     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)
  •  
 
directions
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
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