Corn Chili

• 1 lb lean ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 (14 1/2 ounce) can Italian-style diced tomatoes
• 1 (6 ounce) can tomato paste, diluted with 1 can water
• 2 cups frozen whole kernel corn
• 1 (16 ounce) can kidney beans
• 1 tablespoon chili powder
• sour cream (for topping)
• shredded cheese (for topping)

1. Saute ground beef, onions, and green peppers in a deep saucepan.
2. Drain, and season with salt, pepper, and thyme.
3. Stir in tomatoes, tomato paste mixture, and corn, and heat until corn is thawed.
4. Add kidney beans, and chili powder, and pour this into a slow cooker.
5. Cover, and cook on low 5-6 hours.
6. Top individual servings with dollops of sour cream or sprinkle with shredded cheese.

lean ground beef, onion, green pepper, salt, pepper, thyme, italianstyle diced, tomato paste, kernel corn, kidney beans, chili powder, sour cream, cheese

Taken from www.food.com/recipe/corn-chili-486289 (may not work)