Garbanzo beans are sturdy enough to hold up during the long hours of cooking without becoming soft or mushy.
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2 (15-ounce) cans garbanzo beans, rinsed, drained
2 (10-ounce) cans diced tomatoes with green chiles, undrained
1 (8-ounce) can tomato sauce
1 small (1/2 cup) red onion, chopped
1 teaspoon finely chopped fresh garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup sweet and spicy French salad dressing
4 ounces (1 cup) shredded Cheddar cheese
1/2 cup sour cream
Chili powder, if desired
Place all ingredients except salad dressing, cheese, sour cream and chili powder in 4- to 5-quart slow cooker. Cover; cook on Low heat setting 6-8 hours, or High heat setting 3-4 hours or until flavors are well blended. Stir in salad dressing, just before serving.
Place chili into individual bowls; sprinkle with cheese. Dollop each serving with sour cream; sprinkle with chili powder, if desired.