Slow-Cooker (or not) Black Bean and Zucchini Chili
recipe from here
1 1/2 pounds ground beef (I used two pounds because that's the size available at the store and I was lazy)
1 28-ounce can diced fire-roasted tomatoes
2 15.5-ounce cans black beans, rinsed
3 zucchini (about 1 pound), cut into 1/2-inch pieces
2 medium onions, chopped
1/4 cup tomato paste
2 cloves garlic, chopped
1 tablespoon chili powder (otpional)
1 teaspoon dried oregano
kosher salt and black pepper
sour cream, cut-up avocado, and chopped fresh cilantro, for serving
You'll need to forgive me. I was really hungry when I was making this dinner. I'm pretty sure all of my energy was devoted towards actually making food instead of caving and having Ramen. Anyway, I went to download my pictures and evidently I only caught the final product. I suppose it's better than nothing. But you'll just have to trust my instructions for the various steps.
If you are using a slow-cooker, combine the beef, tomatoes, beans, vegetables, and spices and cook on high for 4 to 5 hours, or on low for 7 to 8 when the veggies are tender. If you are using a pot, chop the onions and put in a large pot. Add the beef and brown until veggies are soft and the meat is cooked through. Add the tomatoes, beans, veggies and spices and simmer covered for about 1 hour or until the veggies are soft and the soup condenses.
Top with chopped avocado and sour cream and enjoy!