Slow-Cooker Chili

Ingredients

• 31 oz kidney beans rinsed canned
• 1 cup four cheese shredded mexican style kraft finely
• 2 Tbsp chili powder 
• 1 cup regular corn frozen
• 1.5 lb ground beef lean
• 1  onion chopped
• 1.5 cups taco bellâ® & chunky mild salsa thick
• 16 oz no-salt-added tomato sauce canned

Equipment

• slow cooker

Directions

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