Thursday, February 14, 2013

Vegetarian Chili


1 Tablespoon vegetable oil
1 cup finely chopped onion
1 cup chopped red bell pepper (or any color available)
2 tablespoon minced jalapeno pepper
1 clove garlic
1 large can (28 oz) crushed tomatoes
1 can each of black beans and garbanzo beans, rinsed and drained
1/2 cup corn
1/4 cup tomato paste
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon dried basil leaves
1 teaspoon chili powder
1/4 teaspoon black pepper
Sour cream and shredded cheddar or jack cheese (optional)


 Heat oil in a large skillet over medium-high heat until hot. Add onion, bell pepper, jalapeno and garlic; cook and stir five minutes or until vegetables are tender. Transfer to slow cooker. Add remaining ingredients except sour cream and cheese. Mix well, cover and cook on LOW 4-5 hours. Garnish with sour cream and cheese, as desired.

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