Ingredients

The following ingredients have 4 Servings
  • 1 lb bacon, chopped
  • 1 lb lean (at least 80%) ground beef
  • 1 medium red bell pepper, chopped (1 cup)
  • 1 cup chopped onions
  • 2 cloves garlic, finely chopped
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 cup Cascadian Farm™ frozen organic sweet corn
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder
  • Sour cream
  • Shredded Cheddar cheese
  • Chopped onion
  • Chopped fresh cilantro leaves

Instruction

  • Spray 5-quart slow cooker with cooking spray.
  • In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
  • Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.