We call this chili with a twist. We substituted chili powder with harissa spice for an even fuller flavor, and switched out the kidney beans for chickpeas (aka garbanzo beans), which, if you can believe it, are just as awesome for you.
1 lb lean ground beef
1 medium onion, diced
5 garlic cloves, chopped
2 tbsp ginger juice
3 carrots, peeled and diced
1 bell pepper (any color but green), diced
1 (28oz) can of crushed tomatoes
1 (15oz) can of garbanzo beans, drained
2 cups of chicken broth
4 tbsp harissa spice
1 tbsp cinnamon
1 tbsp cumin
2 tsp paprika
salt, to taste
In a large pan, cook onions, bell pepper, and garlic until soft.
Add ground beef and spices, cook until the beef is no longer pink.
Transfer the mixture to slow cooker, then add crushed tomatoes, carrots, and beans. Stir to combine.
Cover and cook on low for 6 hours, or 4 hours on high.
Serve with a side of corn bread.