Instructions
Add browned beef to a 6 quart slow cooker, along with tomatoes, onion, carrots, brown sugar, taco seasoning, and cinnamon; mix well. Press mixture
into an even layer on the bottom of the pot; place corn on top, leaving a 1/2 inch border from the edge of the cooker. Cover, cooking on low 8 to 10 hours, or 4 to 5 hours on high, until vegetables are
tender. Garnish with corn chips and serve.
Nutritional information per serving (1 1/3 cups chili with 1 tablespoon chips): 418 Cal, 11 g Fat, 4 g Sat Fat, 1 g Trans Fat, 73 mg Chol, 829 mg Sod, 56
g Carb, 7 g Fib, 29 g Prot, 118 mg Calc. Light points: 8
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