Mexican Chocolate Chili Recipe: A Slow Cooker Delight

Ingredients

• 1 pound ground round
• 1 cup chopped onion
• 2 (14.5 ounce) cans diced tomatoes with garlic, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can whole kernel corn, drained
• 1 cup hot water
• 0.33 cup semisweet chocolate chips
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon salt
• 0.5 teaspoon dried oregano

Instructions

1. Brown ground beef and onion in a large saucepan over medium-high heat, stirring occasionally, until beef is fully browned and crumbly, approximately 5 minutes. Transfer the mixture to your slow cooker.
2. In the slow cooker, combine tomatoes, kidney beans, black beans, corn, hot water, chocolate chips, cumin, chili powder, salt, and oregano with the beef and onion mixture. Ensure everything is well mixed. Cover the slow cooker tightly.
3. Cook on High until the chili begins to bubble and simmer, about 20 minutes. Then, reduce the heat to Low and continue cooking until the chili thickens to your desired consistency, approximately 2 hours.

Nutrition

• Calories: 276 kcal
• Fat Content: 8 g
• Fiber Content: 8 g
• Sugar Content: 12 g
• Sodium Content: 978 mg
• Protein Content: 16 g
• Cholesterol Content: 25 mg
• Carbohydrate Content: 37 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g