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Slow cooker Black Bean Zucchini Chili Recipe

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This recipe for Slow cooker Black Bean Zucchini Chili is from NCL Get Cookin' Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ pounds ground beef
28 ounces diced fire-roasted tomatoes
2 - 15½ ounce cans black beans - rinsed
3 medium zucchini - cut into ½" pieces
2 medium onion chopped
¼ cup tomato paste
2 cloves of garlic chopped
1 Tbsp chili powder
1 tsp dried oregano
1½ tsp kosher salt
½ tsp black pepper
sides for toppings - sour cream / diced avocado / fresh chopped cilantro
Directions:
Directions:
In a 4-6 quart slow cooker - combine beef, tomatoes, beans, zucchini, onions, tomato paste, garlic, chili powder, oregano, 1½ teaspoons salt and ½ teaspoon of pepper.

Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7-8 hours or high for 4-5 hours.

Reserve half chili for tomorrow's dinner and serve with Fritos or tortilla chips and cheese :)
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes to prep plus 8 hours
Personal Notes:
Personal Notes:
A staple for the Oharas and ski season - sooo simple and it really smells good when you walk in the house. We can leave for Crystal at 6 in the morning and I will cook it really slow- be home by 6 pm and we like to serve it with chips of any kind - our personal favorite is the big Frito kind!

 

 

 

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