Fire-Roasted Slow Cooker Chili

Fire-Roasted Slow Cooker Chili

This hot and spicy chili recipe is topped with an avocado salsa as a cooling touch.

20 min.prep time 6:20total time
8 servings
000 Ratings

Ingredients

Chili

1 1/2 pounds lean ground beef
1 large (1 cup) onion, chopped
2 (15-ounce) cans black beans, rinsed, drained
2 (14 1/2-ounce) cans diced tomatoes with zesty mild green chiles
1 (28-ounce) can fire roasted crushed tomatoes or crushed tomatoes
1 cup chipotle salsa or sauce
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

Avocado Salsa

1 large avocado, peeled, pitted, diced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon salt

Toppings

Sour cream, if desired
Shredded Cheddar cheese, if desired
Chopped green onions, if desired
Tortilla chips, if desired

Directions

Place ground beef and onions in 10-inch skillet. Cook over medium-high heat, stirring occasionally, 7-10 minutes or until beef is browned. Drain off liquid. Place into 4- to 5-quart slow cooker.

Add all remaining chili ingredients. Cover; cook on Low heat setting 6-8 hours, or on High heat setting 3-4 hours.

Just before serving, combine all salsa ingredients in bowl.

To serve, spoon chili into individual serving bowls; top with avocado salsa. Serve with toppings as desired.

Recipe Tip

- This chili is even better the next day! The avocado salsa is best prepared just before serving.

- Chipotle peppers are large, dried, smoked jalapeño peppers. They are sweet in flavor with tobacco and chocolate tones, a Brazil nut finish and a subtle, deep, rounded heat.

Nutrition Facts (1 serving)

Calories: 360

Fat: 17g

Cholesterol: 55mg

Sodium: 1150mg

Carbohydrates: 35g

Dietary Fiber: 10g

Protein: 25g

Recipe #12763©2003Land O'Lakes, Inc.

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