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This delicious, lightened-up beef and bean slow-cooker chili recipe will last you all winter long.

Hearty, rib-sticking food doesn’t have to pack a day’s worth of calories. Gina Homolka, author of the wildly popular blog Skinnytaste, has a new collection of hearty slow-cooker recipes out that pump up the flavor and nutrition and cut out the fillers. Best of all, you can set it and forget it! Try this slow-cooker beef and two-bean chili on for size!

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.

Reprinted with permission from Skinnytaste Fast and Slow