Corny Chili

Name: Corny Chili
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings.
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 20 min. Cook: 3 hours YIELD: 6 servings.

This is so delicious and simple that I had to share it. I'm sure busy moms will be just as happy as I am with the taste and time-saving convenience of this pleasant chili with corn. —Marlene Olson, Hoople, North Dakota

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

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain.
2. 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.

Nutrition Facts

1 cup: 274 calories, 9g fat (3g saturated fat), 47mg cholesterol, 790mg sodium, 27g carbohydrate (10g sugars, 8g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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