Slow Cooker Chili II

Combine ground beef, beans & cheese for a tasty foundation to this easy slow-cooker chili. Serve with sour cream or bacon bits for extra flavor and color.


8 servings (about 1 cup each)


1 1/2 pound lean ground beef
2 (15.5 ounce) cans kidney beans, rinsed
1 (16 ounce) can no-salt-added tomato sauce
1 1/2 cups TACO BELL® Thick & Chunky Mild Salsa
1 cup frozen corn
1 onion, chopped

2 tablespoons chili powder 1 cup KRAFT Mexican Style Finely Shredded Four Cheese


Brown meat; drain. Spoon into slow cooker sprayed with cooking spray. Add all remaining ingredients except cheese; mix well. Cover with lid.

Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).

Stir chili. Serve topped with cheese.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 5 minutes

Additional Information

Kidney beans are available in both light red and dark red varieties. You can prepare this recipe using either variety or 1 can of each.

For added color and flavor, top individual bowls of chili with sour cream, OSCAR MAYER Real Bacon Bits and/or coarsely crushed saltine crackers.

Nutritional Information

Amount per serving: Calories 350; Total fat 12 g; Saturated fat 6 g; Cholesterol 65 mg; Sodium 640 mg; Carbohydrate 32 g; Dietary fiber 8 g; Sugars 7 g; Protein 28 g

Recipe Courtesy Of

Kraft Foods

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