Categories: Soup

Ingredients

• 2 lbs. ground beef
• 2 1/4 tsp kosher salt
• Black pepper
• 1 tbsp. tomato paste
• 1 cup chopped onion
• 1 cup chopped red bell peppers
• 3 garlic cloves, minced
• 15 oz. can black beans, rinsed and drained
• 15.5 oz. can chickpeas, rinsed and drained
• 10 oz. can diced tomatoes with mild green chiles
• 8 oz. can tomato sauce
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp sweet paprika
• 1/2 tsp garlic powder
• 2 bay leaves
• Cumin-Cilantro Sour Cream:
• 1/2 cup sour cream
• 2 tbsp. chopped fresh cilantro
• 1/4 tsp ground cumin
• Toppings:
• 1/2 cup grated sharp Cheddar
• 1/3 cup chopped red onion
• Crushed tortilla chips

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, 4-5 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, 3-4 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 LOW 8-10 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 tbsp. of the sour cream mixture, 1 tbsp. of the Cheddar, the red onion, and tortilla chips.

Email to a friend | Print this recipe | Back