Corny Chili

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
3/4 cup picante sauce
1 tablespoon chili powder
1/4 to 1/2 teaspoon garlic powder
Corn chips, sour cream and shredded cheddar cheese, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.

Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired. Makes 4-6 servings.