Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes in sauce, undrained1 cup frozen corn, thawed3/4 cup water1 can (2-1/4 ounces) sliced ripe olives, drained3 teaspoons chili powder1/2 teaspoon dried oregano1/2 teaspoon chipotle hot pepper sauce1/4 teaspoon garlic powder1/4 teaspoon ground cumin1 package (16 ounces) reduced-fat process cheese (Velveeta), cubedCorn chips or tortilla chips
Preparation
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.
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.
Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.
