Six-can Slow Cooked Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Chili, Crockpot | 8 | Servings |
INGREDIENTS
| 1/4 | c | Cornmeal |
| 1 | t | Paprika |
| 1/2 | c | Barbecue sauce |
| 28 | oz | Whole tomatoes w/juice |
| Cut up/canned | ||
| 2 | Chili without beans, 15oz ea | |
| 15 | oz | Pinto beans or dark or |
| Light kidney beans w/juice | ||
| 15 | oz | Chili beans w/juice |
| 1 | Condensed french onion soup |
INSTRUCTIONS
In 3-1/2 to 4-qt slow cooker, combine all ingredients; mix well. Cover, cook on high setting for 2 to 4 hours or until thoroughly heated. Or cover and cook on low setting for 8 to 9 hours. Source: Country Casseroles & One-Dish Meals. Posted to MM-Recipes Digest V4 #124 by novmom@juno.com (Angela Gilliland) on May 04, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 290.2mg
Potassium: 179.2mg
Carbohydrates: 16.9g
Fiber: 2.9g
Sugar: 4.2g
Protein: 2.9g