••••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
