Current Week’s Recipe

Super-easy slow-cooker three-bean chili

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 clove(s), 1 medium clove(s), minced

Canned black beans, 30 oz, rinsed and drained

Canned kidney beans, 30 oz, rinsed and drained

Canned pinto beans, 30 oz, rinsed and drained

Canned diced tomatoes, 29 oz, with chilies

Canned tomato sauce, 15 oz

Spiced 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

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. Serves 10.  Serving size: about 1 1/3 cups

SmartPoints: 4 (Green); 2 (Blue); 2 (Purple)

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