Tacos meet chili in this quick and easy dinner recipe. We used black beans since they reminded me of refried beans that are often a part of a taco meal. Black beans are high in fibre and protein and are even a source of iron and calcium. Cumin is a spice that originated in Egypt and supports blood sugar regulation, aid digestion and is a source of magnesium and iron. This recipe uses the slow cooker but you can easily simmer it in a pot for about an hour and get a similar flavour.
Saute 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 crock pot. Add in black beans, salsa, chili powder, cumin and sea salt. Cook on low for 6-8 hours or high for 3 to 4 hours. Top chili with guacamole, diced tomatoes and cheese. You can even use this to fill taco shells. Enjoy!