Chili with Corn
Description
Our perfectly spiced slow-cooker chili with corn recipe, brimming with tender kidney beans, beef and sweet corn, will warm you from the inside out.
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (11 ounces) whole kernel corn, drained
- 3/4 cup picante sauce
- 1 tablespoon chili powder
- 1/4 to 1/2 teaspoon garlic powder
- optional: corn chips, sour cream and shredded cheddar cheese
Directions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain.
- Transfer to a 3-qt. slow cooker. Stir in beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. If desired, serve with corn chips, sour cream and cheese.
