Slow Cooker Salsa Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 243.4
  • Total Fat: 5.0 g
  • Cholesterol: 43.3 mg
  • Sodium: 1,529.7 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 6.9 g
  • Protein: 22.7 g

View full nutritional breakdown of Slow Cooker Salsa Chili calories by ingredient


Introduction

1 Serving: Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 1350mg; Total Carbohydrate 31g (Dietary Fiber 7g, Sugars 7g); Protein 20g Percent Daily Value*: Vitamin A 20%; Vitamin C 8%; Calcium 6%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet. 1 Serving: Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 1350mg; Total Carbohydrate 31g (Dietary Fiber 7g, Sugars 7g); Protein 20g Percent Daily Value*: Vitamin A 20%; Vitamin C 8%; Calcium 6%; Iron 20% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Number of Servings: 6

Ingredients

    1 lb lean (at least 80%) ground beef
    1 medium onion, chopped (1/2 cup)
    2 cups Old El PasoŽ Thick 'n Chunky salsa
    1 can (15 oz) tomato sauce
    1 can (4.5 oz) Old El PasoŽ chopped green chiles
    1 package McCornick Original Chili Seasoning Mix
    1 can (15 to 16 oz) Hanover Light Red kidney beans, drained, rinsed
    Shredded Cheddar cheese, if desired
    Sliced green onions, if desired
    Each serving = 1 cup (approx 11oz)



Directions

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

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

3. Cover; cook on Low heat setting 8 to 10 hours.

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


Number of Servings: 6

Recipe submitted by SparkPeople user ANTOSZEWSKIM.