Fire-Roasted Slow Cooker Chili

Fire-Roasted Slow Cooker Chili
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This hot and spicy chili recipe is topped with an avocado salsa as a cooling touch.
20 min
Prep Time
6:20
Total Time
8 (1 1/4-cup) servings

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

  1. 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.
  2. Add all remaining chili ingredients. Cover; cook on Low heat setting 6-8 hours, or on High heat setting 3-4 hours.
  3. Just before serving, combine all salsa ingredients in bowl.
  4. To serve, spoon chili into individual serving bowls; top with avocado salsa. Serve with toppings as desired.

Recipe Tips

- 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
Cholesterol
55mg
Carbohydrates
35g
Protein
25g
Fat
17g
Sodium
1150mg
Dietary Fiber
10g

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