Slow Cooker Salsa Chili

I will make a stove top version of this tonight.

Chunky salsa adds the flavor punch to so-good, slow-cooked chili.


1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso® Thick 'n Chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) Old El Paso® chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired

In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
Cover; cook on Low heat setting 8 to 10 hours.

Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

Substitution
Vary the taste by using black beans instead of pinto beans. If you like a milder chili, use mild salsa and a little less chili powder.

Do-Ahead
If you like, cook up a double batch of this hearty chili, then refrigerate or freeze half for another night. If you do make a double batch, use a 5- to 6-quart slow cooker.

Nutrition Information:
1 Serving (1 Serving)Calories 290(Calories from Fat 80),Total Fat 9g(Saturated Fat 3 1/2g,Trans Fat 1/2g),Cholesterol 45mg;Sodium 1350mg;Total Carbohydrate 31g(Dietary Fiber 7g,Sugars 7g),Protein 20g;Percent Daily Value*:Calcium ;Exchanges:1 1/2 Starch;0 Fruit;1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;0 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.