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
