Slow-Cooker Beef and Two-Bean Chili

Ingredients

• •½ cup light sour cream
• •2 tablespoons chopped fresh cilantro
• •¼ teaspoon ground cumin
• •2 pounds 93% lean ground beef
• •2¼ teaspoons kosher salt
• •¼ teaspoon black pepper
• •1 tablespoon tomato paste
• •1 cup chopped onion
• •1 cup chopped red bell peppers
• •3 cloves garlic
• •1 can black beans
• •1 can chickpeas
• •1 can diced tomatoes with green chiles
• •1 can tomato sauce
• •2 teaspoons ground cumin
• •1 teaspoon chili powder
• •1 teaspoon sweet paprika
• •½ teaspoon garlic powder
• •2 leaves bay leaves
• •½ cup grated reduced-fat sharp cheddar cheese
• •⅓ cup chopped red onion
• •½ cup crushed tortilla chips

Cooking Instructions

1. 1.

   In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.

   5 min

2. 2.

   Set a large deep skillet over medium-high heat. Add the beef, salt, and pepper to taste. Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes. Drain all the liquid from the pan. Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes. Transfer to a slow cooker. Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.

   15 min

3. 3.

   Cover and cook on high for 5 hours or on low for 8 to 10 hours.

   300 min

4. 4.

   Discard the bay leaves. To serve, ladle the chili into 8 serving bowls. Top each with 1 tablespoon of the sour cream mixture, 1 tablespoon of the cheddar, the red onion, and tortilla chips, if desired.

   10 min