Slow Cooker Enchilada Chili
- 15 oz can diced tomatoes
- 1 1/2 lbs ground beef
- 28 oz can enchilada sauce
- 15 oz can black beans, drained and rinsed
- 15 oz can corn, drained
- 1 cup zucchini, sliced
- 2 tablespoons lime juice
- 1 medium onion, chopped
- 4 oz green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- Optional toppings: shredded cheese, sour cream, tortilla chips
Brown the beef and onion in a large pan over medium heat.
While beef is cooking, throw remaining ingredients in a large crock pot.
Drain the beef, and add to the crock pot. Cook on low for 4 hours.
Serve with your choice of toppings: green onion, sour cream, cheese, tortilla chips, etc