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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This is so delicious and simple that I had to share it, Marlene Olson says of her heartwarming recipe. I'm sure busy moms will be just as happy as I am with the taste and time-saving convenience of this pleasant chili, adds the Hoople, North Dakota reader. 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 |
corn chips, sour cream and shredded cheddar cheese, optional |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired. Yield: 4-6 servings.
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