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Vegetarian Chili


Vegetarian Chili

Vegetarian Chili

Yield

Makes 4 servings

Ingredients

1 tablespoon vegetable oil
1 cup finely chopped onion
1 cup chopped red bell pepper
2 tablespoons minced jalapeño pepper*
1 clove garlic, minced
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) 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
1 teaspoon chili powder
1/4 teaspoon black pepper
Sour cream and shredded Cheddar cheese (optional)

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Preparation

  1. Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, jalapeño pepper and garlic; cook and stir 5 minutes or until vegetables are tender.
  2. Transfer vegetables to slow cooker. Add remaining ingredients except sour cream and cheese; mix well. Cover; cook on LOW 4 to 5 hours.
  3. Garnish with sour cream and cheese, if desired.

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