Adapted from TASTEOFHOME.COM
medium onion, finely chopped
teaspoons canola oil
garlic cloves, minced
cans (15 ounces each) chili without beans
packages (3 ounces each) cream cheese, cubed
cans (2-¼ ounces each) sliced ripe olives, drained
•In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. •Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips. Nutritional Facts: 1 serving (2 tablespoons) equals 21 calories, 1 g fat (1 g saturated fat), 3 mg cholesterol, 100 mg sodium, 1 g carbohydrate, 1 g fiber, 1 g protein.