Slow-Cooker Black Bean and Zucchini Chili

By danyell923

Ingredients

• 1 1/2 pounds  ground beef
• 1 28-ounce can diced fire-roasted tomatoes
• 2 15.5-ounce cans black beans, rinsed
• 3 medium zucchini (about 1 pound), cut into 1/2-inch pieces
• 2 medium onions, chopped
• 1/4 cup  tomato paste
• 2 cloves garlic, chopped
• 1 tablespoon  chili powder
• 1 teaspoon  dried oregano
• kosher salt and black pepper
• sour cream, cut-up avocado, and chopped fresh cilantro, for serving

Preparation

Step 1

Directions

In a 4- to 6-quart slow cooker, combine the beef, tomatoes, beans, zucchini, onions, tomato paste, garlic, chili powder, oregano,
1½ teaspoons salt, and ½ teaspoon pepper.

Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to
5 hours (this will shorten total recipe time).

Reserve half the chili for tomorrow’s dinner. Serve the remaining chili with the sour cream, avocado, and cilantro.

Reheat and serve: Reheat the chili in a large saucepan over medium-high heat, stirring occasionally, for 10 to 15 minutes.