Chickpea Beef Chili

Loaded with beans, this stick-to-your-ribs Chickpea Beef Chili is sure to satisfy — we like to finish it with a dollop of cool sour cream.

Ingredients

• 1½ lbs. ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Tbs. chili powder
• ½ tsp. ground cinnamon
• ¼ tsp. salt
• ⅛ tsp. cayenne pepper
• ¼ cup tomato paste
• 1 (15 oz.) can crushed tomatoes
• 1 (15.5 oz.) can chickpeas, rinsed, drained
• 1 (15.5 oz.) can kidney beans rinsed, drained
• 1 cup cherry tomatoes, halved
• Sour cream, fresh cilantro sprigs and lime (optional)

Instructions

• Coat 12″ nonstick skillet and 4-qt. slow cooker with cooking spray. Heat skillet over medium-high heat. Add beef and onion; cook, stirring occasionally, until beef is no longer pink, 7–8 min. Drain; return to skillet. Stir in garlic, chili powder, cinnamon, salt and cayenne; cook 1 min. Transfer to slow cooker.
• In bowl, combine 1½  cups water and tomato paste; stir in crushed tomatoes. Add to slow cooker. Cover; cook on low 3 hrs. Stir in chickpeas, kidney beans and cherry tomatoes. Cook on low 1 hr. If desired, garnish with sour cream, cilantro and lime.