Slow Cooker Mexican Beef & Corn Chili
Slow Cooker Mexican Beef & Corn Chili

Prep: 20 minutes
Slow Cook: 4 minutes • Serves: 8

2 tablespoons PICS olive oil
2 1/4 pounds Market 32 boneless beef chuck roast, cut into 1-inch pieces
2 packages (1 ounce each) PICS taco seasoning
2 cans (14.5 ounces each) PICS black beans, drained and rinsed
2 cans (10 ounces each) PICS diced tomatoes with green chilies
3 cups PICS beef stock
1 1/2 cups PICS frozen corn
Chopped fresh cilantro sprigs or parsley for garnish (optional)

1.In large skillet, heat oil over medium-high heat. In 2 batches, add beef and cook 5 minutes or until beef is browned, stirring occasionally. Transfer beef to 5- to 6-quart slow cooker; stir in seasoning. Add beans, tomatoes and stock; cover and cook on high 4 hours or low 8 hours or until beef is tender.
2.Stir corn into slow cooker; cover and cook 3 minutes or until corn is heated through. Serve chili garnished with cilantro or parsley, if desired. Makes about 10 cups.

Approximate nutritional values per serving:
465 Calories, 22g Fat (8g Saturated), 117mg Cholesterol, 1425 mg Sodium, 32g Carbohydrates, 6g Fiber, 38g Protein