Ingredients
1
(14 1/2 or 16-oz.) can whole tomatoes, undrained, cut up
1
(15-oz.) can chili without beans
1
(15 1/2 or 15-oz.) can pinto beans, drained
1
(15 1/2 or 15-oz.) can red kidney beans, drained
1/4
cup barbecue sauce
1/2
teaspoon chili powder
4
oz. (1 cup) shredded Cheddar cheese
1/2
cup chopped onion
1/4
cup sour cream
Preparation
In 3 1/2- to 4-quart slow cooker, combine all chili ingredients; mix well.
Cover; cook on high setting for 2 to 4 hours to blend flavors. Or, cook 1 hour on high setting; reduce heat to low setting and cook 8 to 9 hours. Serve with toppings.
