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Mexican chili

Makes 6 servings


  • 1 lb. ground beef
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 cup frozen corn
  • 1 10.75 oz. can of condensed tomato soup
  • 1 cup shredded cheddar cheese
  • 1 box of corn muffin mix prepared per directions
  • 1 Tbsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. dried oregano
  • ½ tsp. paprika
  • 1½ tsp. ground cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper


Combine all ingredients except cheese and corn muffin mix, and pour into crockpot. Cook on low for 6-8 hours or until ground beef is cooked through.

Break apart beef and top chili with shredded cheese and cornbread batter. Replace lid and cook for one hour on high. Serve.

Nutrition analysis per serving: 397 calories, 14 g fat, 23 g protein, 45 g carbohydrate, 5 g fiber, 1087 mg sodium

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