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Slow Cooker Corn Chip Chili Cheese

Prep: 20 min.
Cook: 4-1/2 hours
Makes: 32 servings

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.
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