Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cups shredded cheddar cheese
- Seasonings: chili powder, cumin, smoked paprika, salt, pepper
Instructions
- Brown the ground beef in a skillet over medium heat with onion and garlic until cooked through. Drain excess fat.
- Transfer the beef mixture to a slow cooker and stir in kidney beans, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 15-20 minutes before serving, top with shredded cheddar cheese; cover until melted.
- Serve hot with crushed tortilla chips and fresh cilantro garnish.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg