Slow-Cooker Mexican Chili

Mexican ChiliI don’t know about you, but when the weather turns colder, I immediately start to crave soups, stews, and chilis.  However, my husband isn’t a fan of any of them, so it isn’t something that I make very often.

Hopefully, you have a family that enjoys chili because I have a recipe that you’re going to love!!  It’s really simple to throw together, is made up of inexpensive ingredients, and is a very hearty meal!  Hope you enjoy!

PS:  Feel free to substitute ingredients wherever you would like….cause that’s the awesome thing about chili!  You can mix it up in so many ways!!  😉

1 lb ground beef/turkey (browned & drained)

2 cans diced tomatoes (do not drain)

2 cans chili beans or kidney beans (do not drain)

1 can black beans (do not drain)

1 small can diced green chiles

1-2 cups corn (frozen or canned)

2-3 tbsp taco seasoning

1 tsp chili powder

2-3 tbsp dried onion (I didn’t have this much left, so I just used what I had) – could also use fresh onion if that’s what you would prefer.  I would just recommend cooking it along with the meat.

Throw all of the ingredients into a slow cooker and cook on low for 4-6 hours or on high for 2 hours.  Top with cheese, avocado, sour cream, etc.



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