This Easy Enchilada Chili Is Perfect On Cold Nights!

INGREDIENTS

• 15 oz can diced tomatoes
• 1 1/2 lbs ground beef
• 28 oz can enchilada sauce
• 15 oz can black beans, drained and rinsed
• 15 oz can corn, drained
• 1 cup zucchini, sliced
• 2 tablespoons lime juice
• 1 medium onion, chopped
• 4 oz green chiles
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• Optional toppings: shredded cheese, sour cream, tortilla chips

PREPARATION

1. Brown the beef and onion in a large pan over medium heat.
2. While beef is cooking, throw remaining ingredients in a large crock pot.
3. Drain the beef, and add to the crock pot. Cook on low for 4 hours.
4. Serve with your choice of toppings: green onion, sour cream, cheese, tortilla chips, etc.