Slow-Cooker Beef And Two-Bean Chili Recipe

Name: Slow-Cooker Beef And Two-Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
2
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.
3
Cover and cook on high for 5 hours or on low for 8 to 10 hours.
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.

954

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 cup light sour cream, 2 tablespoons chopped fresh cilantro, 1/4 teaspoon ground cumin, 2 pounds 93% lean ground beef, and more.

Yes, Slow-Cooker Beef And Two-Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Beef And Two-Bean Chili

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