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

 

1. 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.

 

2. 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.