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
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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.
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Cover and cook on LOW 8-10 hours.
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For the cumin-cilantro sour cream: In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
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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.