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Dinner

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.

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