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Mexicana Chili

This slow cooker chili is packed with flavour and black beans!
Pulses Beans
Prep Time 20 minutes
Cook Time 6 hours
Servings 12 cups
Print Recipe Cook Mode

Nutrition

Serving Size: 1 cup (250 mL) Calories: 156 Total Fat: 4 g Saturated Fat: 1 g Carbohydrate: 18 g Fibre: 4 g Sugars: 5 g Protein: 14 g Cholesterol: 25 mg Sodium: 414 mg Potassium: 639 mg Iron: 3 mg

Ingredients

  • 1 lb (500 g) extra lean ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz/796 mL) no salt added diced tomatoes
  • 1 1/2 cups (375 mL) chunky salsa
  • 1 cup (250 mL) frozen corn niblet, thawed
  • 1 can (19 oz/540 mL) no salt added black beans, drained & rinsed
  • 1/4 cup (60 mL) chopped fresh cilantro, plus extra for serving
  • 4 green onions, chopped
  • 1 1/2 cups (375 mL) tomato sauce
  • 1 tsp (5 mL) ground cumin
  • sour cream, for serving, if desired

Directions

  • In a medium frying pan, cook ground beef with onions and garlic over medium-high heat until beef is browned. Drain excess fat.
  • Put beef mixture into slow cooker. Add remaining ingredients and stir until combined.
  • Cook on low for 6-8 hours or on high for 3-4 hours.
  • Before serving, season with salt and pepper to taste and top with a dollop of sour cream and extra freshly chopped cilantro!

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