I love travel, cooking, baking, creating unique gifts, finding a bargain, photography, and spending quality time with family and friends. As you can guess, I'll be blogging about a variety of things!
Wednesday, February 26, 2014
Crockpot Vegetarian Chili
This is spicy but very good!!! It also freezes great! I made a large pot so I froze the extra in single servings so I could enjoy this dish during lunch or with a sandwich for dinner.
3 tablespoons vegetable oil 1 medium onion, chopped 1 red bell pepper, stemmed, seeded, and chopped 8 cloves garlic, minced 1 tablespoon ground cumin 3 tablespoons chili powder 1/4 teaspoon cayenne pepper 2 cups water 1 (28 ounce) can crushed tomatoes 1 teaspoon dried oregano 1 tablespoon brown sugar 1 (15 ounce) can red kidney beans 1 (15 ounce) can black beans 1 cup frozen corn kernels Just before serving: 1 1/2 teaspoons salt 1/4 cup coarsely chopped fresh cilantro 1 tablespoon lime juice Optional toppings: shredded cheese sour cream (I used plain Greek yogurt).
1. Put all the main ingredients in a crock pot. Cook on high heat for 2 hours or low heat for 6 hours.
2. Stir in salt, cilantro, and lime juice immediately before serving.