Double-Hearty Double-Quick Veggie Chili

by the Editors of Easy Home Cooking Magazine

Browse the article Double-Hearty Double-Quick Veggie Chili

Double-Hearty, Double-Quick Veggie Chili Photo
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



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.



This recipe appears in: Chilis