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Meaty Three Bean Chili (A Crock Pot Recipe)



Yield: 1 Servings

1 chili
1 1/2 lb ground beef,cooked and
1 drained
1 (28 oz.) can,Crushed
1 tomatoes with added puree
1 undrained
1 (15 5 oz.) can great
1 northern beans,drained and
1 rinsed
1 (15 5 oz.) can of kidney
1 beans,drained and rinsed
1 (15 5 oz.) can of black
1 beans,drained and rinsed
1 (10 oz.) can of mild
1 enchilada sauce
1 (8 oz.) can of tomato sauce
1 (4 5 oz.) can of,Chopped
1 green chiles
1 red bell pepper,seeded, cut
1 into 1 inch squares/pieces
1/2 c onion,Chopped
2 to 3 teaspoons chili powder
1 t oregano leaves,Dried
1/2 t cumin,Ground
1 c water
1 topping
3 corn muffins,crumbled
3 oz (3/4 cup) cheddar,Shredded
1 cheese


In 3 1/2 or 4 quart crock pot, combine all chili ingredients except ground beef; mix well. Cover; cook on low setting (275 degrees) for at least 8 to 9 hours or until bell pepper and onion are tender. Add cooked/drained ground beef during the 8th hour.
Before serving; preheat oven to 375. Arrange crumbled corn muffins in single layer on ungreased cookie sheet. Bake at 375 for 5 to 6 minutes or until light brown and crisp, being careful to to burn the crumbled corn muffins.
To serve, ladle chili into individual soup bowls. Sprinkle each with toasted corn muffin crumbs and cheese.













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