Real Recipes From Real Home Cooks ®
Slow-Cooker Beef and Two-Bean Chili
"This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips...."
INGREDIENTS
•
1/2 cup light sour cream
•
2 tablespoons chopped fresh cilantro
•
1/4 teaspoon ground cumin
•
2 pounds 93% lean ground beef
•
2 1/4 teaspoons kosher salt
•
Freshly ground black pepper
•
1 tablespoon tomato paste
•
1 cup chopped onion
•
1 cup chopped red bell peppers
•
3 garlic cloves, minced
•
1 (15-ounce) can no-salt-added black beans, rinsed and drained
•
1 (15.5-ounce) can chickpeas, rinsed and drained
•
1 (10-ounce) can diced tomatoes with mild green chiles
•
1 (8-ounce) can no-salt-added tomato sauce
•
2 teaspoons ground cumin
•
1 teaspoon chili powder
•
1 teaspoon sweet paprika
•
1/2 teaspoon garlic powder
•
2 bay leaves
•
1/2 cup grated reduced-fat sharp cheddar cheese
•
1/3 cup chopped red onion
•
Crushed tortilla chips (optional)
►
ADVERTISEMENT