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Six-Can Slow Cooked Chili

Six-Can Slow Cooked Chili recipe image
This Six-Can Slow Cooked Chili is the ultimate comfort food for busy weeknights. It combines the smoky sweetness of barbecue sauce and paprika with the rich, savory depth of French onion soup and whole tomatoes. The base is thickened slightly with cornmeal, creating a hearty texture that holds up well against the variety of beans. Perfect for vegans and omnivores alike, this dish requires almost no chopping or prep work&# 226;ÂÂjust dump, stir, and let the slow cooker do the heavy lifting. ItâÂÂs ideal for potlucks, family dinners, or making a large batch to freeze for later. The flavors meld beautifully over several hours, resulting in a robust, satisfying meal that feels homemade without the hassle.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 235.4
Dietary: Gluten-free
Description
This Six-Can Slow Cooked Chili is the ultimate comfort food for busy weeknights. It combines the smoky sweetness of barbecue sauce and paprika with the rich, savory depth of French onion soup and whole tomatoes. The base is thickened slightly with cornmeal, creating a hearty texture that holds up well against the variety of beans. Perfect for vegans and omnivores alike, this dish requires almost no chopping or prep work&# 226;ÂÂjust dump, stir, and let the slow cooker do the heavy lifting. ItâÂÂs ideal for potlucks, family dinners, or making a large batch to freeze for later. The flavors meld beautifully over several hours, resulting in a robust, satisfying meal that feels homemade without the hassle.
Ingredients
  • 1/4 cup Cornmeal
  • 1 teaspoon Paprika
  • 1/2 cup Barbecue sauce
  • 28 ounce Whole tomatoes w/juice
  • 2 cans (15 oz each) Chili without beans
  • 1 can (15 oz) Pinto beans or kidney beans, drained and rinsed
  • 1 can (15 oz) Chili beans with juice
  • 1 can (10.75 oz) Condensed French onion soup
Directions
  1. 1
    Place the cornmeal, paprika, and barbecue sauce into a 3.5 to 4-quart slow cooker.
  2. 2
    Add the whole tomatoes with their juice to the slow cooker.
  3. 3
    Stir in both cans of chili without beans.
  4. 4
    Add the can of pinto or kidney beans, along with the can of chili beans with juice.
  5. 5
    Pour in the condensed French onion soup.
  6. 6
    Stir all ingredients together thoroughly until well combined.
  7. 7
    Cover the slow cooker and cook on High for 2 to 4 hours, or on Low for 8 to 9 hours, until the chili is hot and flavors have melded.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 235.4kcal
% Daily Value *
Total Fat 2.2g4%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 314.6mg14%
Total Carbohydrate 52.1g18%
Dietary Fiber 10.1g41%
Sugars 29.8g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a thicker consistency, you can increase the cornmeal to 1/3 cup.

This chili tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.

To make this gluten-free, ensure your barbecue sauce and French onion soup are certified gluten-free.

Feel free to add diced onions or bell peppers to the slow cooker for extra texture and flavor, though this recipe is designed for minimal prep.

Serve with shredded cheddar cheese, sour cream, or guacamole if desired, though the recipe is naturally vegan as written.

Keywords: chili, slow cooker, vegan, plant-based, beans, comfort food, easy dinner, american cuisine, barbecue sauce, tomatoes, cornmeal, make-ahead, potluck, hearty, vegetarian, bean chili, slow cooking, dump meal
Read it online: https://www.chefs-mate.com/recipe/six-can-slow-cooked-chili/