Slow Cooker Beef And Two-Bean Chili Recipe
Prep Time:
20 minutes
Cook Time:
5 hours
Servings:
Ingredients
  • 2 pounds 93 percent 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
  • 1 15-ounce can no-salt-added black beans
  • 1 15.5-ounce can chickpeas
  • 1 10-ounce can diced tomatoes with mild green chilies (I like Rotel Original)
  • 1 8-ounce can no-salt-added tomato sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 2 bay leaves
  • 1/2 cup light sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoons ground cumin
  • 1/2 cup grated reduced-fat sharp cheddar cheese
  • 1/3 cup chopped red onion
  • Crushed tortilla chips (optional)
Directions
  1. 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.
  2. Cover and cook on high for 5 hours or on low for 8 to 10 hours.
  3. For the cumin-cilantro sour cream: In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
  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.