Slow-Cooker Beef and Two-Bean Chili

epicurious.com

Max Bothwell

subheading: Cumin-Cilantro Sour Cream:

½ cup light sour cream

2 tablespoons chopped fresh cilantro

¼ teaspoon ground cumin

subheading: For the chili:

2 pounds 93% lean ground beef

2 ¼ teaspoons kosher salt

Freshly ground black pepper

1 tablespoon tomato paste

1 cup chopped onion

1 cup chopped red bell peppers

3 garlic cloves, minced

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

2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon sweet paprika

½ teaspoon garlic powder

2 bay leaves

subheading: Toppings:

½ cup grated reduced-fat sharp cheddar cheese

⅓ cup chopped red onion

Crushed tortilla chips (optional)

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