Slow Cooker Black Bean and Zucchini Chili

Ingredients:

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

Directions:

1. 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.
2. 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).
3. Reserve half the chili for tomorrow’s dinner. Serve the remaining chili with the sour cream, avocado, and cilantro.
4. Reheat and serve: Reheat the chili in a large saucepan over medium-high heat, stirring occasionally, for 10 to 15 minutes.

GF/DF

Borrowed from RealSimple