Categories: Slow Cooker

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 jalapeno, seeded and finely chopped
• 4 garlic cloves, minced
• 2 lbs. ground beef
• 4 oz. can diced mild green chiles, drained
• 2 cans (14 oz each) fire-roasted diced tomatoes
• 2 tbsp chili powder
• 1 1/2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 3/4 tsp salt
• 3 cups corn chips
• 1 cup shredded sharp cheddar
• 6 tbsp chopped green onions

Directions

1. Coat insider of slow cooker with nonstick cooking spray.

2. Heat oil in large skillet over medium-high heat. Add onion, bell pepper, jalapeno, and garlic; cook and stir 2 minutes or until softened. Add beef; cook and stir 10 to 12 minutes or until beef is no longer pink and liquid has evaporated. Stir in green chiles; cook 1 minute. Remove beef mixture to slow cooker using slotted spoon. Stir in tomatoes, chili powder, cumin and oregano.

3. Cover; cook on LOW 6-7 hours. Stir in salt. Place corn chips evenly into serving bowls; top with chili. Sprinkle with cheese and green onions.

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