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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.


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20 min
Prep Time
06 hrs 20 min
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

How to make

  1. STEP 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. STEP 2

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

  3. STEP 3

    Just before serving, combine all salsa ingredients in bowl.

  4. STEP 4

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

Tip #1

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

Tip #2

- 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 (1 serving)

360 Calories
17 Fat (g)
55 Cholesterol (mg)
1150 Sodium (mg)
35 Carbohydrates (g)
10 Dietary Fiber
25 Protein (g)
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