This Corny chili is so delicious and simple that I had to share it. I’m sure busy moms will be just as happy as I am with the taste and time-saving convenience of this pleasant chili. from Marlene Olson, Hoople, North Dakota

Ingredients 

1 pound ground beef

1 small onion, chopped

1 can (16 ounces) kidney beans, rinsed

and drained

2 cans (14-1/2 ounces each) diced tomatoes,

undrained

1 can (11 ounces) whole kernel corn, drained

3/4 cup picante sauce

1 tablespoon chili powder

1/4 to 1/2 teaspoon garlic powder

Corn chips, sour cream and shredded cheddar

cheese, optional

Method

1 In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

2 Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder.

3.Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired. Yield: 4-6 servings.