Easy Double-Hearty Veggie Chili Recipe - 4-6 Servings

Double-Hearty, Double-Quick Veggie Chili

YIELD Makes 4 to 6 servings

INGREDIENTS

2 cans (about 15 ounces each) dark kidney beans, rinsed and drained 1 package (16 ounces) frozen bell pepper stir-fry mixture, thawed or 2 bell peppers,* chopped 1 can (about 14 ounces) diced tomatoes with peppers, celery and onions 1 cup frozen corn kernels, thawed 3 tablespoons chili powder 2 teaspoons sugar 2 teaspoons ground cumin, divided 1 tablespoon olive oil 1/2 teaspoon salt Sour cream Chopped cilantro leaves *If using fresh bell peppers, add 1 small onion, chopped.

PREPARATION:

1. Combine beans, bell peppers, tomatoes, corn, chili powder, sugar and 1-1/2 teaspoons cumin in slow cooker; mix well.
2. Cover; cook on LOW 5 hours or on HIGH 3 hours.
3. Stir in olive oil, salt and remaining 1/2 teaspoon cumin. Serve with sour cream and cilantro.

Note If using fresh bell peppers, add 1 small onion, chopped. This recipe appears in: Chilis