Slow Cooker Corn Chip Chili Cheese

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
• 1 cup frozen corn, thawed
• 3/4 cup water
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chipotle hot pepper sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed
• Corn chips or tortilla chips

Directions

1. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker.
2. Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through.
3. Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted.
4. Serve with corn chips.