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  • Prep 10 min
  • Total 16 min
  • Servings 6
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Use a slow cooker/crock pot with this recipe to bring the heat to Fall. MORE + LESS -

Nathan Roise
May 6, 2015

Ingredients

Chili
1
can (15 to 16 oz) dark red kidney beans, drained
1
can (15 to 16 oz) spicy chili beans, undrained
1
can (15 to 16 oz) pinto beans, undrained
1
can (14.5 oz) chili-style diced tomatoes, undrained
1
large onion, chopped (1 cup)
2
to 3 teaspoons chili powder
1/8
teaspoon ground red pepper (cayenne)

Steps

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  • 1
    In 3 1/2- to 4-quart slow cooker, mix chili ingredients. Cover; cook on Low heat setting 5 to 6 hours.
 

Nutrition Information

No nutrition information available for this recipe

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