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Slow-Cooker Salsa Chili

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By Betty Crocker Kitchens
Updated Jan 24, 2014
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Chunky salsa adds extra flavor to this oh-so-good slow-cooker chili.

Slow-Cooker Salsa Chili

  • Prep Time 15 min
  • Total 8 hr 20 min
  • Servings 6
  • Ingredients 9
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Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 2 cups thick & chunky salsa
  • 1 can (15 oz) tomato sauce
  • 1 can (4 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

Instructions

  • Step 
    1
    In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Step 
    2
    In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
  • Step 
    3
    Cover; cook on Low heat setting 8 to 10 hours.
  • Step 
    4
    Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

Nutrition

290 Calories
9g Total Fat
20g Protein
31g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
80
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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