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Vegetarian Chili
Vegetarian Chili
Yield: Makes 4 servings
Ingredients:
1tablespoon vegetable oil
1cup finely chopped onion
1cup chopped red bell pepper
2tablespoons minced jalapeño pepper*
1clove garlic, minced
1can (28 ounces) crushed tomatoes
1can (15 ounces) black beans, rinsed and drained
1can (15 ounces) garbanzo beans, rinsed and drained
1/2cup corn
1/4cup tomato paste
1teaspoon sugar
1teaspoon ground cumin
1teaspoon dried basil
1teaspoon chili powder
1/4teaspoon black pepper
Sour cream and shredded Cheddar cheese (optional)
Preparation:
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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