Slow Cooker Taco Chili
Enjoy the flavors of Tex-Mex tacos in a hearty, wholesome bowl of chili. Cornmeal acts as a thickener, adding a velvety texture to the finished dish.
Serves
4
Prep time 15 minutes
Cook time 4 hours on HIGH or 7 hours on LOW
Ingredients
1 Tbsp. vegetable oil
1 lb. lean ground beef or turkey (93% lean)
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. kosher salt
2 cans (15.5 oz. each) pinto beans, rinsed and drained
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
1 can (14.5 oz.) Del Monte® Diced Tomatoes, drained
1 large yellow onion, chopped (2 cups)
1 can (4 oz.) diced green chilies, drained
3 cloves garlic, minced
2 Tbsp. cornmeal
2 cups College Inn® 35% Less Sodium Beef Bone Broth
Optional Toppings: Pico de Gallo, shredded Monterey Jack cheese, sliced green onions, dried red pepper flakes, lime wedges and cornbread
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Directions
Heat oil in a large saucepan over medium-high heat. Add ground meat and break into smaller chunks with a wooden spoon. Cook until thoroughly browned, stirring frequently, until cooked through (165°F), 8 to 10 minutes.
Transfer meat to the slow cooker and stir in chili powder, cumin and salt. Add beans, corn, tomatoes, onion, chiles, garlic and cornmeal. Stir in broth. Cover and cook 4 hours on HIGH or 7 hours on LOW. Let stand for at least 10 minutes, uncovered, after cooking for extra liquid to absorb.
Serve in bowls with toppings, as desired. Serve cornbread on the side.
