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
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.