Ingredients
1
(15.5-oz.) can spicy chili beans, undrained
1
(15- or 15.5-oz.) can pinto beans, undrained
1
(15- or 15.5-oz.) can dark red kidney beans, drained
1
(14.5-oz.) can chili-style chunky tomatoes, undrained
1
cup chopped onions
2
to 3 teaspoons chili powder
1/8
teaspoon ground red pepper (cayenne)
Preparation
In 3 1/2- to 6-quart slow cooker, combine all ingredients; mix well.
Cover; cook on low setting for 5 to 6 hours. Stir well before serving.
