Hands-On Time
15 Mins
Total Time
8 Hours 15 Mins
Yield
Serves 8
Anna Williams

How to Make It

Step 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.

Step 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).

Step 3

Reserve half the chili for tomorrow’s dinner. Serve the remaining chili with the sour cream, avocado, and cilantro.

Step 4

Reheat and serve: Reheat the chili in a large saucepan over medium-high heat, stirring occasionally, for 10 to 15 minutes.

Chef's Notes

 

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Ratings & Reviews

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Reviews
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