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- In a large nonstick skillet on medium, heat 1 tbsp oil. Add beef and cook until browned and cooked through, about 3 to 5 minutes. Transfer mixture to a 4- to 6-qt slow cooker.
- Return skillet to medium and heat remaining 1 tbsp oil. Add garlic, onion, turmeric, cumin, cinnamon, black pepper and pepper flakes and cook, stirring constantly, for about 3 minutes. Add 1 cup broth and stir, scraping up browned bits in bottom of skillet with a spoon. Transfer to slow cooker.
- To slow cooker, stir in remaining 2 cups broth, potatoes, tomatoes, chickpeas and apricots; cover and cook on high for about 4 hours. Season with salt.
- Just before serving, combine zest and mint. Top chili with mint mixture.
- Serving Size 1 1/2 cups
- Calories 385
- Carbohydrate Content 42 g
- Cholesterol Content 37 mg
- Fat Content 13 g
- Fiber Content 10 g
- Protein Content 25 g
- Saturated Fat Content 2 g
- Sodium Content 154 mg
- Sugar Content 12 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g