Total Time 3 hr 15 minutes

Prep 15 minutes

Cook 3 hours

Serves 10

0 point on w-w

This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don’t let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don’t have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito.


  • Uncooked onion(s) 1 large, minced
  • Garlic 1 medium clove(s), minced
  • Canned black beans 30 oz, rinsed and drained
  • Canned kidney beans 0 oz, rinsed and drained
  • Canned pinto beans 30 oz, rinsed and drained
  • Canned diced tomatoes 29 oz, with chilies
  • Canned tomato sauce 15 oz
  • Dried seasoning mix 1¼ oz, chili variety
  • Frozen corn kernels 14 oz, thawed
  • Fresh lime juice 1 Tbsp, or to taste
  • Cilantro ½ cup(s), fresh, chopped


    1. Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.
    2. Serving size: about 1 1/3 cups

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