Zero Point Three-Bean Chili

  • Total Time 3 hr 15 min
  • Prep 15 min
  • Cook 3 hr
  • 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.
  • Ingredients
    1. Uncooked onion(s) 1 large, minced
    2. Garlic 1 medium clove(s), minced
    3. Canned black beans 30 oz, rinsed and drained
    4. Canned kidney beans 0 oz, rinsed and drained
    5. Canned pinto beans 30 oz, rinsed and drained
    6. Canned diced tomatoes 29 oz, with chilies
    7. Canned tomato sauce 15 oz
    8. Dried seasoning mix 1¼ oz, chili variety
    9. Frozen corn kernels 14 oz, thawed
    10. Fresh lime juice 1 Tbsp, or to taste
    11. Cilantro ½ cup(s), fresh, chopped
  • Instructions
    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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