••••DOUBLE-HEARTY AND QUICK VEGGIE CHILI••••

(Source: Publicatiions International, Slow Cooker Bible & photos)

••••PERFECT FOR A COLD DAY!!

••••DOUBLE-HEARTY AND QUICK VEGGIE CHILI••••

•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 (14-1/2 ounces) diced tomatoes with peppers, celery and onions

•1 cup frozen corn kernels, thawed

•3 tablespoons chili powder

•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.

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 6 hours or on HIGH 3 hours.

3. Stir in olive oil, salt and remaining 1/2 teaspoon cumin. Serve with sour cream and cilantro.

•Makes 4 to 6 servings 

NOTE: If using fresh bell peppers, add 1 small onion, chopped