Sunday, December 1, 2013

Yummy Crock Pot Chili

Last week, we tried a new Chili recipe and it was delicious. It makes a large amount (10 1-cup servings) so would be good for a family, pot luck, tailgating or holiday party. We like our chili spicy so DH added 2 teaspoons of extra chili powder. We really enjoyed the flavors of the fresh lime and cilantro that you add just before serving.

photo courtesy of Weight Watchers

We liked this chili so much that DH made another pot this afternoon.  It's especially good with a little cheddar or pepper jack cheese shredded on top. Perfect for a cold December night!

Super-Easy Crock Pot Three Bean Chili
1 large uncooked onion(s), minced   
30 oz canned black beans, rinsed and drained   
30 oz canned kidney beans, rinsed and drained   
30 oz canned pinto beans, rinsed and drained   
30 oz canned diced tomatoes, with chilis   
15 oz canned tomato sauce   
1 1/4 oz spiced seasoning mix, chili variety
*2 tsp. chili powder (optional; if you like hotter chili)   
14 oz frozen corn kernels   
1 Tbsp fresh lime juice, or to taste   
1/2 cup(s) cilantro, fresh, minced   

Combine onion, garlic, beans, tomatoes, tomato sauce and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving. Yields 10 servings.
*Recipe from Weight Watchers; 6 points per 1 cup serving on WW program.
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