My husband and I love this chili because it smells so good as it simmers all day. I can’t think of a better way to use leftover brats.
—KATRINA KRUMM APPLE VALLEY, MN
PREP: 10 MIN. • COOK: 5 HOURS • MAKES: 8 SERVINGS (2 1/2 QUARTS)
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) Southwestern black beans, undrained
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 package (14 ounces) fully cooked beer bratwurst links, sliced
1 1/2 cups frozen corn
1 medium sweet red pepper, chopped
1 medium onion, finely chopped
1/4 cup chili seasoning mix
1 garlic clove, minced
In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours.