Slow-Cooker Beef and Two-Bean Chili

Name: Slow-Cooker Beef and Two-Bean Chili
Yield: Serves 8
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)

Gina HomolkaServes 8Source

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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)

Method

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

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.

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

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.