Slow Cooker Mexican Bean and Corn Chili Recipe

2020-01-10
  • Yield : 6 serving bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    224.8
  • Fat

    5.7 g
  • Saturated Fat

    0.7 g
  • Polyunsaturated Fat

    0.7 g
  • Cholesterol

    0.0 mg
  • Sodium

    755.0 mg
  • Potassium

    588.8 mg
  • Carbohydrate

    35.0 g
  • Fiber

    9.2 g
  • Sugars

    9.5 g
  • Protein

    10.7 g

Slow cooker Mexican corn and bean chili recipe. An excellent classic Mexican chili cooked in a slow cooker. Delicious and healthy! Are you looking for more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

You may also like Mexican Chicken Corn Soup, another delicious Mexican recipe cooked in a crockpot.

Slow Cooker Mexican Bean and Corn Chili Recipe

Ingredients

  • 2 tablespoons dry red wine
  • 1 pound (480 g) ground beef
  • 2 medium yellow onions, peeled and finely chopped
  • 5 cloves garlic, peeled and minced
  • 1 green bell pepper, cored and finely chopped
  • 1 red bell pepper, cored and finely chopped
  • 1 stalk celery, finely sliced
  • 6 Roma tomatoes, chopped
  • 2 cans 15 oz (450 ml) each) kidney beans, rinsed and drained
  • 1½ cups (375 ml) fat-free chicken broth
  • 6 oz (180 ml) can tomato paste
  • 1 cup (250 ml) frozen corn kernels
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon dried oregano

Method

Step 1

In a medium nonstick skillet, heat dry red wine and olive oil over medium heat. Add chopped onions and garlic. Cook, stirring until onions are tender. Remove cooked garlic and onion mixture from the skillet and transfer to a slow cooker.

Step 2

Add the remaining ingredients. Mix well. Cover the pot and cook on low-heat setting for 6-8 hours.

Step 3

Turn off the cooker and open the lid. Stir bean and corn chili well before serving. Ladle into soup bowls. serve hot.

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