Slow-Cooker Barbecue Chili
- 1 of 3 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.
- 2 of 3 Remove cover and mash beans gently with a potato masher until liquid has thickened slightly. Stir in corn, meat crumbles and barbecue sauce
- 3 of 3 and cook an additional 30 minutes or until heated through. Top with cilantro, cheese and sour cream, if desired. Serve immediately.
Servings Per Recipe: 6
Per Serving: 22 g pro., 360 kcal cal., 0 mg chol., 923 mg sodium, 16 g fiber, 1 g sat. fat, 5 g Fat, total, 59 g carb.