I have never made chili with garbanzo beans in it before, but I wanted to clean out the pantry! It turned out really yummy...not too spicy, and just comforting and good on a cold(ish) January night! I topped it off with cheddar cheese, a cornbread muffin and honey to soak up all the juices!
1 pound ground beef
1 15 oz can diced tomatoes
1 15 oz can pinto beans, with liquid
1 15 oz can garbanzo beans, with liquid
1 15 oz can red beans, with liquid
1/2 medium onion, chopped
3 garlic cloves, chopped
1 teaspoon oregano
1 teaspoon basil
1 Tablespoon cumin
2 Tablespoons chili powder
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
cheddar cheese, for garnish
You can either brown the ground beef before you put it in the crock-pot, or add the ground beef first and break it up as it cooks in the crock-pot before you add the other ingredients ( I did this because I didn't want to wash any more dishes!)
Add all of the ingredients, except the cheese. Cook on high for 6 hours, or on low for 8 hours.
Top with a sprinkle of cheese, a cornbread muffin and a drizzle of honey!