Slow Cooked Taco Chili

Adapted from Emily Bites!
4 WW Freestyle Points per serving
Serving=1 cup
Makes 12 servings

Ingredients
2 lbs. 95% lean ground beef
1 large onion, chopped
1 (14.5 oz) can of fire-roasted diced tomatoes
1 (14.5 oz) can of Wegman's diced tomatoes with chili
2 (15 oz) cans black beans, drained and rinsed
2 (4.5 oz) cans of diced green chiles
1 (15 oz) can kidney beans, drained and rinsed
1 (15.5 oz) can of whole kernel corn, drained
1 (1 oz) envelope reduced sodium taco seasoning
1 (1 oz) envelope Ranch dry dressing, seasoning mix
Cheddar fat free cheese for topping

Directions
Bring a large skillet to medium heat.  Add ground beef, and brown.  Drain fat.  Add onion and saute until cooked.

Transfer the meat and onions to your slow cooker.  Add the tomatoes, black beans, kidney beans, corn and chiles. Stir and combine.  Add taco and ranch seasoning. Stir thoroughly until mixed.  Cook on low for 6 to 8 hours, or high for 4 hours. Serve with cheese.