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
1 cup frozen corn
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
Instructions
In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.
Cover and cook on low for 4-5 hours or until heated through; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips. Yield- 8 cups.
Originally Submitted
3/15/2012
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