I love summertime. But as we make our way into September, I feel a stirring inside my soul for soft sweaters and warm bowls of cozy. As the trees grow ever more beautiful with changing leaves, autumn becomes my new favourite season.

Several years ago, my son and I created this recipe together. I really enjoy chili and the rich flavours that come from the beans and spices. At the time, he wasn’t so fond of chili and thought that chili would taste better if it tasted more like tacos. Without further adieu, may I present to you our recipe for Slow Cooker Taco Chili.

Taco ChiliTaco Chili

2 lbs lean ground chicken, turkey or beef
1 medium onion, diced
1 clove garlic, minced
2 cans 19 oz black beans, drained & rinse or 4 c cooked black beans
1 large jar mild or medium salsa
1 large can of stewed tomatoes
1 small can of tomato paste
2 tbsp chili powder
1 tsp cumin
1 tsp sea salt

Sauté onion in frying pan. Next cook ground meat through in frying pan. Add in the minced garlic and cook for about 1 minute. Now put meat mixture into slow cooker. Add in black beans, salsa, stewed tomatoes, tomato paste & seasonings. Cook on low for 6-8 hours or high for 3 to 4 hours. Serve in a large bowl, topped with cheese, diced tomatoes, avocado slices, sour cream and crunched up nacho chips. Enjoy.