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Slow-Cooker Beef and Two-Bean Chili

4.1

(4)

Image may contain Plant Food Produce Vegetable Bean Lentil Bird and Animal
Photo by Helene Dujardin

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips.

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