Beer Brat Chili

My husband and I love this chili because it smells so good as it simmers in the slow cooker all day. I can’t think of a better way to use up leftover brats. He can’t think of a better way to eat them!

—Katrina Krumm, Apple Valley, MN

Prep: 10 min. • Cook: 5 hours • Makes: 8 servings

• 1 can (15 oz.) cannellini beans, rinsed and drained
• 1 can (15 oz.) pinto beans, rinsed and drained
• 1 can (15 oz.) Southwestern black beans, undrained
• 1 can (14 ½ oz.) Italian diced tomatoes, undrained
• 1 can (10 oz.) diced tomatoes and green chiles, undrained
• 1 pkg. (14 oz.) fully cooked beer bratwurst links, sliced
• 1 ½ cups frozen corn
• 1 medium sweet red pepper, chopped
• 1 medium onion, finely chopped
• ¼ cup chili seasoning mix
• 1 garlic clove, minced

In a 5-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours.

1 ¼ cups: 383 cal., 16g fat (5g sat. fat), 34mg chol., 1256mg sod., 42g carb. (7g sugars, 10g fiber), 17g pro.