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Double-Hearty Double-Quick Veggie Chili


Double-Hearty, Double-Quick Veggie Chili

Double-Hearty, Double-Quick Veggie Chili

Yield

Makes 4 to 6 servings

Ingredients

2 cans (about 15 ounces each) dark kidney beans, rinsed and drained
1 package (16 ounces) frozen bell pepper stir-fry mixture, thawed or 2 bell peppers,* chopped
1 can (about 14 ounces) diced tomatoes with peppers, celery and onions
1 cup frozen corn kernels, thawed
3 tablespoons chili powder
2 teaspoons sugar
2 teaspoons ground cumin, divided
1 tablespoon olive oil
1/2 teaspoon salt
Sour cream
Chopped cilantro leaves

*If using fresh bell peppers, add 1 small onion, chopped.

Preparation

  1. Combine beans, bell peppers, tomatoes, corn, chili powder, sugar and 1-1/2 teaspoons cumin in slow cooker; mix well.
  2. Cover; cook on LOW 5 hours or on HIGH 3 hours.
  3. Stir in olive oil, salt and remaining 1/2 teaspoon cumin. Serve with sour cream and cilantro.

Note

If using fresh bell peppers, add 1 small onion, chopped.

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