Ingredients
CHILI
1 1/2 pounds  lean ground beef
1 large (1 cup) onion, chopped
2 (15-ounce) cans black beans, rinsed, drained
2 (14 1/2-ounce) cans diced tomatoes with zesty mild green chiles
1 (28-ounce) can fire roasted crushed tomatoes or crushed tomatoes
1 cup chipotle salsa or sauce
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

AVOCADO SALSA
1 large  avocado, peeled, pitted, diced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon salt

TOPPINGS (Optional)
Sour cream
Shredded Cheddar cheese (Try Land O'Lakes Cheddar Cheese)
Chopped green onions, if desired
Tortilla chips, if desired

Directions
Place ground beef and onions in 10-inch skillet. Cook over medium-high heat, stirring occasionally, 7-10 minutes or until beef is browned. Drain off liquid.

Place into 4- to 5-quart slow cooker. 

Add all remaining chili ingredients. Cover; cook on Low heat setting 6-8 hours, or on High heat setting 3-4 hours. 

Just before serving, combine all salsa ingredients in bowl. 

To serve, spoon chili into individual serving bowls; top with avocado salsa.

Serve with toppings as desired.