Makes 4 servings
|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|
|1/4||cup tomato paste|
|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.
- 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.
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