Slow-Cooker Hearty Beef Chili

1 1/2 lbs. lean ground beef
1 c. frozen corn
1 (16 oz.) can no-salt-added tomato sauce
1 (15 oz.) cans red kidney beans, rinsed
1 1/2 c. thick ‘n chunky mild salsa
1 onion, chopped
1 c. Mexican-style finely shredded four-cheese
2 Tbsp. chili powder

Brown meat; drain. Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid. Cook on low five – six hours (or on high three – four hours). Stir just before serving. Serve topped with cheese. For added color and flavor top individual bowls of chili with sour cream, bacon bits and/or coarsely crushed saltine crackers. Makes eight (one cup) servings.