Slow Cooker Salsa Chili

Chunky salsa adds the flavor punch to so-good, slow-cooked chili.


6 servings


1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso® Thick 'n Chunky salsa
1 (15 ounce) can tomato sauce
1 (4.5 ounce) can Old El Paso® chopped green chiles
2 teaspoons chili powder
1 (15 to 16 ounce) can pinto beans, drained, rinsed
shredded Cheddar cheese, if desired
sliced green onions, if desired


In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.

Cover; cook on LOW heat setting 8 to 10 hours.

Stir in beans. Cover; cook on LOW heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 8 hours 15 minutes

Additional Information

Vary the taste by using black beans instead of pinto beans. If you like a milder chili, use mild salsa and a little less chili powder.

If you like, cook up a double batch of this hearty chili, then refrigerate or freeze half for another night. If you do make a double batch, use a 5- to 6-quart slow cooker.

Nutritional Information

1 Serving (1 Serving): Calories 290 (Calories from Fat 80), Total Fat 9 g (Saturated Fat 3 1/2 g, Trans Fat 1/2 g), Cholesterol 45 mg; Sodium 1350 mg; Total Carbohydrate 31 g (Dietary Fiber 7 g, Sugars 7 g), Protein 20 g; Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; Carbohydrate Choices: 2

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