Prep time 15 minutes

Cook time 4 hours on HIGH or 7 hours on LOW


1 Tbsp. vegetable oil

1 lb. lean ground beef or turkey (93% lean)

2 Tbsp. chili powder

1 tsp. cumin

1 tsp. kosher salt

2 cans (15.5 oz. each) pinto beans, rinsed and drained

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained   

1 can (14.5 oz.) Del Monte® Diced Tomatoes, drained

1 large yellow onion, chopped (2 cups)

1 can (4 oz.) diced green chilies, drained

3 cloves garlic, minced

2 Tbsp. cornmeal

2 cups College Inn® 35% Less Sodium Beef Bone Broth

Optional Toppings: Pico de Gallo, shredded Monterey Jack cheese, sliced green onions, dried red pepper flakes, lime wedges and cornbread


  1. Heat oil in a large saucepan over medium-high heat. Add ground meat and break into smaller chunks with a wooden spoon. Cook until thoroughly browned, stirring frequently, until cooked through (165°F), 8 to 10 minutes. 

  2. Transfer meat to the slow cooker and stir in chili powder, cumin and salt.  Add beans, corn, tomatoes, onion, chiles, garlic and cornmeal. Stir in broth. Cover and cook 4 hours on HIGH or 7 hours on LOW. Let stand for at least 10 minutes, uncovered, after cooking for extra liquid to absorb.

  3. Serve in bowls with toppings, as desired. Serve cornbread on the side.

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