Slow-Cooker Black Bean and Zucchini Chili

INGREDIENTS

1. 1 1/2pounds ground beef
2. 128-ounce can diced fire-roasted tomatoes
3. 215.5-ounce cans black beans, rinsed
4. 3medium zucchini (about 1 pound), cut into 1/2-inch pieces
5. 2medium onions, chopped
6. 1/4cup tomato paste
7. 2cloves garlic, chopped
8. 1tablespoon chili powder
9. 1teaspoon dried oregano
10. kosher salt and black pepper
11. 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.
5. Source: realsimple.com