Fire-Roasted Slow Cooker 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
• 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
• Sour cream, if desired
• Shredded Cheddar cheese, if desired
• Chopped green onions, if desired
• Tortilla chips, if desired

1. Place ground beef and onions in 10-inch skillet.
2. Cook over medium-high heat, stirring occasionally, 7-10 minutes or until beef is browned.
3. Drain off liquid.
4. Place into 4- to 5-quart slow cooker.
5. Add all remaining chili ingredients.
6. Cover; cook on Low heat setting 6-8 hours, or on High heat setting 3-4 hours.
7. Just before serving, combine all salsa ingredients in bowl.
8. To serve, spoon chili into individual serving bowls; top with avocado salsa.
9. Serve with toppings as desired.

lean ground beef, onion, black beans, tomatoes, tomatoes, chipotle salsa, chili powder, ground cumin, fresh cilantro, avocado, red onion, fresh cilantro, lime juice, fresh garlic, salt, sour cream, cheddar cheese, green onions, tortilla chips

Taken from www.landolakes.com/recipe/1098/fire-roasted-slow-cooker-chili (may not work)