Ingredients

• 1/2 cup light sour cream
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 2 pounds 93% lean ground beef
• 2 1/4 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
• 1/2 teaspoon garlic powder
• 2 bay leaves
• 1/2 cup grated reduced-fat sharp cheddar cheese
• 1/3 cup chopped red onion
• Crushed tortilla chips (optional)

Instructions

1. In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
2. 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.
3. Cover and cook on high for 5 hours or on low for 8 to 10 hours.
4. 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.