Slow-Cooker Beef and Two-Bean Chili
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon tomato paste
- 1 cup chopped onion
- 1 teaspoon chili powder
- freshly ground black pepper
- 2 tablespoons chopped fresh cilantro
- 1/2 cup light sour cream
- 1/4 teaspoon ground cumin
- 2 bay leaves
- 1 teaspoon sweet paprika
- 1/3 cup chopped red onion
- 2 pounds 93% lean ground beef
- 3 garlic cloves, minced
- 2 1/4 teaspoons kosher salt
- 1 cup chopped red bell peppers
- 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
- 1/2 cup grated reduced-fat sharp cheddar cheese
- crushed tortilla chips (optional)
PreparationFor the Cumin-Cilantro Sour Cream: In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve. For the chili: 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. Calories: 349, Fat: 12g, Saturated Fat: 5g, Cholesterol: 77mg, Carbohydrates: 25g, Fiber: 7g, Protein: 34g, Sugars: 4g, Sodium: 725mg Reprinted from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes. Copyright © 2016 by Gina Homolka. Photographs copyright © 2016 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.
PreparationFor the Cumin-Cilantro Sour Cream: In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve. For the chili: 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. Calories: 349, Fat: 12g, Saturated Fat: 5g, Cholesterol: 77mg, Carbohydrates: 25g, Fiber: 7g, Protein: 34g, Sugars: 4g, Sodium: 725mg Reprinted from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes. Copyright © 2016 by Gina Homolka. Photographs copyright © 2016 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. Buy the full book from Amazon.
