Slow-Cooker Chili


Total Time: 5 Hrs 15 Min

Prep Time: 15 Min

Servings: 8

What You Need

  • 1-1/2 lb. lean ground beef
  • 2 cans (15.5 oz. each) kidney beans, rinsed
  • 1 can (16 oz.) no-salt-added tomato sauce
  • 1-1/2 cups salsa
  • 1 cup frozen corn
  • 1 onion, chopped
  • 2 Tbsp. chili powder
  • 1 cup BREAKSTONE’S Sour Cream
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Let’s Make It

  1. Brown meat; drain. Spoon into slow cooker sprayed with cooking spray. Add all remaining ingredients except cheese; mix well. Cover with lid.
  2. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
  3. Stir chili. Serve topped with sour cream and cheese.

Kitchen Tips

  • Garnish with chopped cilantro and green onion.

Nutrition info

(Per Serving) 380 calories, 15g total fat, 8g saturated fat, 0g trans fat, 65mg cholesterol, 980mg sodium, 36g carbohydrate, 9g dietary fiber, 8g sugars, 25g protein, 0%DV vitamin D, 16%DV calcium, 17%DV iron, 18%DV potassium.

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.