Slow-Cooker Salsa Chili

Chunky salsa adds the flavor punch to so-good, slow-cooked chili. Get a head start by using thawed Make-Ahead Ground Beef in place of the ground beef and onion.

  • Prep Time 15 min
  • Total Time 8 hr 20 min
  • Servings 6

1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
2
cups Old El Paso™ Thick 'n Chunky salsa
1
can (15 oz) tomato sauce
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
teaspoons chili powder
1
can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired

  • 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.

Expert Tips

Vary the taste by using black beans instead of pinto beans. If you like a milder chili, use mild salsa and a little less chili powder.

If you like, cook up a double batch of this hearty chili, then refrigerate or freeze half for another night. If you do make a double batch, use a 5- to 6-quart slow cooker.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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