Slow Cooker Salsa Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb lean (at least 80%) ground beef1 medium onion, chopped (1/2 cup)2 cups Old El Paso Thick 'n Chunky salsa1 can (15 oz) tomato sauce1 can (4.5 oz) Old El Paso green chiles (not in nutritional calculatioons, as optional)1 tsp. chili powder (or to taste)1 can (15-16 oz) kidney beans, drained, rinsed
1. In a 10-inch skillet, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. In 3- to 4-quart slow cooker, mix beef mixtrue and remaining ingredients except beans.
3. Cover; cook on Low heat setting 8-10 hours.
4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot.
Number of Servings: 6
Recipe submitted by SparkPeople user PEPPER15728.
2. In 3- to 4-quart slow cooker, mix beef mixtrue and remaining ingredients except beans.
3. Cover; cook on Low heat setting 8-10 hours.
4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot.
Number of Servings: 6
Recipe submitted by SparkPeople user PEPPER15728.
Nutritional Info Amount Per Serving
- Calories: 330.7
- Total Fat: 16.4 g
- Cholesterol: 56.7 mg
- Sodium: 1,150.7 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 8.5 g
- Protein: 20.3 g
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