Ingredients

• 2 cups frozen chopped onions
• 1 oz taco seasoning
• 2 tbsp tomato paste
• 2 tbsp vegetable oil
• 1 1/2 tsp garlic powder
• 15 oz (1 can) black beans, drained & rinsed
• 15 oz (1 can) tomato sauce
• 14 1/2 oz (1 can) diced tomatoes
• 1 tbsp brown sugar
• 1 slice white bread, torn into quarters
• 2 tbsp whole mike
• 1 lbs ground beef (85% lean)
• salt
• pepper
• 1 cup frozen corn

Appliances Needed

• Microwave
• Slow Cooker

Directions

1. Microwave onions, taco seasoning, tomato paste, oil, and garlic powder in bowl. Stir occasionally until onions softened, about 5 minutes. Transfer to slow cooker.
2. Stir beans, tomato sauce, tomatoes (with juice), and brown sugar into slow cooker.
3. Mash bread with milk in a large bowl using a fork until a paste is formed. Mix in ground beef and 1/4 tsp pepper, using hands. Stir beef mixture into slow cooker breaking up any large pieces.
4. Cover and cook until beef tender: 6-8 hours on low, or 3-5 hours on high.
5. Let chili settle for 5 minutes and remove fat from surface with large spoon. Break up remaining large pieces of beef and stir in corne. Let sit until heated, about 5 minutes.
6. Season with salt and pepper to serve.

KDC Pro Tip: throw some sour cream and other favorite chili garnishes on top to elevate the bowl!