Dinner Recipes
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.
Serving Size:
6
Active Time:
25 min.
Total Time:
4 hrs., 25 min.
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.