Slow Cooker Beef, Zucchini & Black Bean Chili

My love affair with chili {especially during the cooler months}, has been well documented on this blog here and here.  But, as many times as I have made chili,  this was my first time ever making chili in the slow cooker.  I made it on Sunday morning {the prep time consisted of no more than 10 minutes}, put it on low and then spent the rest of day the day watching football, running errands, and enjoying the beautiful fall day outside with Brad and Mack.  I didn't have to think about dinner again until we were ready to eat later that evening.  Perfect.

Oh, and it's really, really yummy.  And, unless you're cooking for a crowd, it makes lots of leftovers.

Beef, Zucchini & Black Bean Chili

1-1/2 lbs. lean ground beef

3 zucchini, halved and sliced into 1/2-in. pieces

1 large onion, diced

2 cloves of garlic, minced

1/4 cup tomato paste

1 {28 oz.} can fire-roasted, diced tomatoes

2 cans black beans, drained and rinsed

1 tbsp. chili powder

1 tsp. cumin

1/2 tsp. oregano

1 tsp. salt &1/2 tsp. pepper

Add all the above ingredients into the slow cooker.  Stir everything together.  {Don't worry if the chili seems really thick, this is a really meaty chili, and the slow cooker will release moisture from the ingredients as it cooks.}

Place the lid on the slow cooker, and cook on low for 7-8 hours.  Stir once halfway through the cooking process.

Serve with your choice of toppings.  We chose fiesta blend cheese, sour cream and homemade tortilla strips.  Avocado would also be delicious.