Average Rating: 4.571428TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 6 cups.Ingredients
- 1 medium onion, finely chopped
- 2 teaspoons canola oil
- 2 garlic cloves, minced
- 2 cans (15 ounces each) chili without beans
- 2 cups salsa
- 2 packages (3 ounces each) cream cheese, cubed
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- Tortilla chips
Instructions
- 1. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
- 2. Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips.
Nutrition Facts
2 tablespoons: 38 calories, 2g fat (1g saturated fat), 7mg cholesterol, 144mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 1g protein.