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Chili October
by Katy Weseman
serves: 15
  Easy but impressive, celebrate comfort food season with this chili recipe that it will soon become an October favorite!
Ingredients:
  2 14 oz cans   chili beans
  1 14 oz can   red kidney beans
  1 14 oz can   black beans
  1 28oz can   crushed tomatoes
  1 8 oz can   tomato paste
  2 lbs   ground beef; browned and drained
  2 palmfuls   med to hot chili powder
  1 palmful   cumin
  1 14 oz can   diced tomatoes
  1 tbsp   agave nectar or other sweetener, if needed
  1 tbsp   unsweetened cocoa powder
Directions:
  In your crock pot, combine all ingredients stir well and cook on high for 2 hours and then turn to low/warm and stir occasionally until dinner. Chili powder, cumin, and sweetener (used in case of strong tomato acidity) measurements can be adjusted to taste. Serve with sour cream and grated cheese.