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Ingredients
US|METRIC
10 SERVINGS
- 2 lb. lean ground beef
- 1 pkg. chili seasoning (McCormick® Slow Cookers)
- 2 cans stewed tomatoes (14 1/2 ounces each, cut-up)
- 14.5 oz. kidney beans (drained and rinsed)
- 4 oz. green chiles (chopped)
- 1/2 cup water
- 8.5 oz. corn muffin mix
- 1/2 cup shredded cheddar cheese
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Directions
- Cook ground beef in large skillet on medium-high heat until no longer pink; drain. Place in slow cooker. Add Seasoning Mix, tomatoes, beans, chiles and water; mix well. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH.
- For the Cornbread Topping, if using low setting, increase to HIGH. Prepare corn muffin batter as directed on package. Drop batter by spoonfuls on top of simmering chili. Cover. Cook 30 minutes longer or until toothpick inserted into center of cornbread topping comes out clean. Sprinkle with cheese.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium370mg15% |
| Potassium470mg13% |
| Protein24g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber2g8% |
| Sugars5g |
| Vitamin A4% |
| Vitamin C70% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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