TLC Cooking "Double-Hearty, Double-Quick Veggie Chili"

Double-Hearty Double-Quick Veggie Chili

Double-Hearty, Double-Quick Veggie Chili

YIELD Makes 4 to 6 servings
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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:

Combine beans, bell peppers, tomatoes, corn, chili powder, sugar and 1-1/2 teaspoons cumin in slow cooker; mix well.
Cover; cook on LOW 5 hours or on HIGH 3 hours.
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.

This recipe appears in: Chilis