TLC Cooking "Vegetarian Chili"

Vegetarian Chili

Vegetarian Chili

YIELD Makes 4 servings
See Cooking Videos

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:

Slow Cooker Directions

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.
Transfer vegetables to slow cooker. Add remaining ingredients except sour cream and cheese; mix well. Cover; cook on LOW 4 to 5 hours.
Garnish with sour cream and cheese, if desired.

This recipe appears in: Chilis