6 Can Crock Pot Chili Recipes

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SIX-BEAN CHILI



Six-Bean Chili image

When it's cold and frosty outside, this meatless chili is sure to warm you up. It's packed with fiber, protein and flavor. Serve it with sliced avocado, or add shredded cheese, corn tortilla chips or a side of your favorite cornbread. -Liz Bellville, Tonasket, Washington

Provided by Taste of Home

Categories     Lunch

Time 26m

Yield 14 servings (about 3-1/2 quarts).

Number Of Ingredients 17

1 large white onion, chopped
2 large carrots, coarsely chopped
1/2 cup frozen corn
3 large garlic cloves, minced
1 can (16 ounces) chili beans, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) navy beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
1 can (28 ounces) crushed tomatoes
1 can (4 ounces) chopped fire-roasted green chiles
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground chipotle pepper
Chopped avocado, optional

Steps:

  • In a 6- or 7-qt. slow cooker, combine first 16 ingredients. Cook, covered, on low until vegetables are tender, 6-8 hours. If desired, serve with avocado.

Nutrition Facts : Calories 196 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 10g fiber), Protein 11g protein.

EASY CROCK POT CHILI



Easy Crock Pot Chili image

My latest chili recipe - I've found it tastes best if made the day before. Adjust the heat by using hot, medium or mild picante sauce and taco seasoning (I use hot for both). Red pepper flakes are optional, but I like it hot and use 2 teaspoons.

Provided by Lisa1

Categories     < 4 Hours

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs lean ground beef, cooked and drained
1 tablespoon onion powder
2 teaspoons minced garlic
1 (16 ounce) jar picante sauce (mild, medium or hot)
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (1 1/4 ounce) packet taco seasoning (mild, medium or hot)
2 (15 ounce) cans chili beans, in sauce
1 (15 1/2 ounce) can dark red kidney beans, undrained
1 (15 ounce) can black beans, undrained
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon salt (optional)
1 teaspoon black pepper
1 teaspoon oregano
1/2-2 teaspoon red pepper flakes

Steps:

  • Mix all ingredients in Crock Pot.
  • Cover; cook on HIGH for 3 to 4 hours.
  • Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.

6 CAN CROCK POT CHILI



6 Can Crock Pot Chili image

This is an excellent busy day recipe. We like it served as Chili-Mac, with some cooked macaroni and a sprinkle of cheddar cheese on top.

Provided by Geema

Categories     Beans

Time 8h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup cornmeal
1 teaspoon paprika
1/2 cup barbecue sauce
1 (28 ounce) can whole tomatoes, with juice cut up
2 (15 ounce) cans chili without beans
1 (15 1/2 ounce) can dark red kidney beans or 1 (15 1/2 ounce) can red kidney beans, with juice
15 ounces spicy chili beans, with juice
1 (10 1/2 ounce) can condensed French onion soup

Steps:

  • In 3-1/2 to 4 qt crock pot, combine all ingredients; mix well.
  • Cover and cook on LOW for 8 to 9 hours.
  • For hotter chili flavor, 2 ts chili powder can be added.

Nutrition Facts : Calories 411, Fat 6.4, SaturatedFat 1.8, Cholesterol 21.3, Sodium 1393.7, Carbohydrate 65.5, Fiber 15, Sugar 8.4, Protein 26.9

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