Vegetarian Chili

Vegetarian Chili

Vegetarian Chili


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
1/2 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.


  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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