1 1/2 lbs (675 g) extra lean ground beef
2 cans (19 fl oz/540 ml each) mixed beans, drained, rinsed (I used 1 can of kidney beans and the other can of mixed white beans)
2 cups salsa
1 can (14 fl oz/398 ml) tomato sauce
2 Tbsp chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup Shredded Cheese
1. Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
2. Cook on low for 5-6 hours (or on high 3-4 hours).
3. Stir just before serving. Serve topped with cheese.
Shared but a momstown Burlington member