By The Oracle
This is a favorite around our house. It’s easy to make in the morning for the night ahead. There is nothing better on a cold winter day than coming home to a warm pot of chili in the crockpot. This also goes great with cornbread. Plus, it doesn’t taste vegetarian. My husband is an ardent carnivore, and he loves it.
(Makes a nice amount, but in my house we double it.)
1 tbs vegetable oil
1 cup finely chopped onion
1 cup chopped red bell pepper
2 tbs minced jalapeno pepper (Optional. It depends how spicy you like it. I skip it.)
1 minced garlic clove
1 can (28 ounces) crushed tomatoes
1 can (14 1/2 ounces) black beans, rinsed and drained
1 can (14 ounces) garbanzo beans, drained
1/2 cup canned corn
1/4 cup tomato paste
1 tsp sugar
1 tsp ground cumin
1 tsp dried basil leaves
1 tsp chili powder
1/4 tsp black pepper
1 cup shredded cheese
- Heat oil in large nonstick skillet over medium-high heat until hot. Add onion, bell pepper, jalapeno pepper, and garlic; cook and stir 5 minutes or until vegetables are tender.
- Spoon vegetables into slow cooker. Add remaining ingredients, except cheese, to slow cooker; mix well. Cover and cook on LOW 4 to 5 hours. Garnish with cheese if desired.