Slow-Cooker Hearty Beef Chili

Prep Time: 15 min. | Total Time: 5 hours 15 min. | Makes: 8 servings, about 1 cup each

1-1/2 lb. lean ground beef
2 cans (15 oz. each) red kidney beans, rinsed
1 can (16 oz.) no-salt-added tomato sauce
1-1/2 cups TACO BELL® Thick & Chunky Mild Salsa
1 cup frozen corn
1 onion, chopped
2 Tbsp. chili powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

BROWN meat; drain. Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid. 
COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours). 
STIR before serving. Serve topped with cheese. 

Substitute: ?Prepare using GOYA® Low Sodium Red Kidney Beans. ??Food Facts: ?Kidney beans are available in both light red and dark red varieties. You can prepare this recipe using either variety or 1 can of each. ?

Serving Suggestion: ?For added color and flavor, top individual bowls of chili with BREAKSTONE'S or KNUDSEN Sour Cream, OSCAR MAYER Real Bacon Bits and/or coarsely crushed saltine crackers.

Nutrition Information Per Serving: 340 calories, 12g total fat, 6g saturated fat, 65mg cholesterol, 590mg sodium, 31g carbohydrate, 7g dietary fiber, 5g sugars, 28g protein, 20%DV vitamin A, 15%DV vitamin C, 15%DV calcium, 30%DV iron.

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