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Mexicana Chili

This slow cooker chili is packed with flavour and black beans!


  • 1 lb (500 g) extra lean ground beef
  • 1 small onion, chopped
  • 2 garlic cloves, 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) fresh cilantro, chopped
  • 4 green onions, chopped
  • 1 1/2 cups (375 mL) tomato sauce
  • 1 tsp (5 mL) ground cumin


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 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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