Slow Cooker Beef




In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve. 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.

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Nutritional Info

This information is per serving.

  • Protein

  • Fat Total

  • Calories

  • Sodium