Vegetarian Chili
Created | Updated Mar 16, 2007
olive oil
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 to 3 cans black beans (or other kinds of beans, garbanzo, kidney, northern are good)
1.5 C. picante sauce
salt to taste
grated cheddar, if desired
Saute onions in the olive oil.
Add garlic a bit later.
After onion and garlic are have turned golden brown, add cumin & cayenne, and fry for a couple of minutes.
Next, add the peppers, saute them for a few minutes.
Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion and garlic mixture.
Cook on low about 10 hours.
Serve in bowls and sprinkle on grated cheddar
1-2 large yellow onions, diced
2 cloves garlic, minced
1 red pepper, diced fairly large
1 green pepper, diced fairly large
2 28-oz. cans crushed tomatoes
1 T. cumin
1 tsp. cayenne (or to your taste)
1 package frozen corn
2 to 3 cans black beans (or other kinds of beans, garbanzo, kidney, northern are good)
1.5 C. picante sauce
salt to taste
grated cheddar, if desired
Saute onions in the olive oil.
Add garlic a bit later.
After onion and garlic are have turned golden brown, add cumin & cayenne, and fry for a couple of minutes.
Next, add the peppers, saute them for a few minutes.
Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion and garlic mixture.
Cook on low about 10 hours.
Serve in bowls and sprinkle on grated cheddar
