Categories: soup- chowder-stew- chili

Ingredients

• 1 lb. lean ground beef
• 2 medium onions, chopped
• 1 (15 oz.) can kidney beans, rinsed
• 1 (15 oz.) can chickpeas, rinsed
• 1 (15 oz.) black beans, rinsed
• 1 (10 oz.) can diced tomatoes with green chiles and juice (such as Rotel)
• 1 (14 1/2 oz.) can diced tomatoes, drained
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. minced garlic
• 1 to 2 Tbsp. chile powder
• 1 tsp. cumin
• 1 tsp. coarse salt
• Sour cream, shredded cheddar cheese and chopped green onions for garnish

Directions

1. In a large skillet, cook beef and onions on medium high for 7 minutes or until beef is no longer pink; drain. Spoon into a 4-quart or larger slow cooker. Add beans, all tomatoes, tomato sauce, garlic, chile powder, cumin and salt; mix well. Cook on low 6 to 8 hours or on high 3 to 4 hours. Garnish with sour cream, cheese and onions.

2. makes about 10 cups

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