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Slow-Cooker Salsa Chili

slow-cooker salsa chili Entree
Slow-Cooker Salsa Chili
  • Prep 15 min
  • Total 8 hr 20 min
  • Servings 6

Chunky salsa adds extra flavor to this oh-so-good slow-cooker chili.

Updated January 24, 2014

Ingredients

  • 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

Steps

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  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
80
% Daily Value
Total Fat
9g
15%
Saturated Fat
3 1/2g
17%
Trans Fat
1/2g
Cholesterol
45mg
16%
Sodium
1350mg
56%
Potassium
630mg
18%
Total Carbohydrate
31g
10%
Dietary Fiber
7g
29%
Sugars
7g
Protein
20g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
20%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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