Serves: 6-8

Prep time: 1 hour

Cooking time: 10 hours

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• 2 pounds meat. Choice of:

  • 93% lean ground beef

  • Ground turkey

• 1 tbsp canola oil (only needed if using turkey​)

• 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 jalapeño, diced (optional, also include as many seeds as you desire based on spicyness desired)

• 1 (15-ounce) can no-salt-added black beans or kidney beans, rinsed and drained

• 1 (15.5-ounce) can chickpeas, rinsed and drained

• 1 (10-ounce) can diced tomatoes with mild green chiles

• 1 (10-ounce) can diced tomatoes, drained

• 1 (8-ounce) can no-salt-added tomato sauce

• 2 cups carrots, sliced

• 2 teaspoons ground cumin

• 1 teaspoon chili powder

• 1 teaspoon sweet paprika

• 1 teaspoon chipotle powder (optional)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cinnamon

• 2 bay leaves

• Sea salt (to taste)

• OPTIONAL: shredded cheddar cheese

• OPTIONAL: sour cream

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1. Set a large deep skillet over medium-high heat.

2. 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.

3. Drain all the liquid from the pan.

4. Add the tomato paste, onion, bell peppers, jalapeño (if using) and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes.

5. Transfer to a slow cooker.

6. Add the black/kidney beans, chickpeas, tomatoes (diced and diced with chiles), tomato sauce, cumin, chili powder, paprika, garlic powder, carrots, and bay leaves.

7. Cover and cook on low for 10 hours. Taste along the way and add salt based on flavor.

8. Discard the bay leaves.

 

To serve, ladle the chili into serving bowls. Top each with sour cream mixture and cheddar, if desired.