Perfect for this time of year, this vegetarian chili, which is packed with protein got a 2 thumbs up from my family. If you don’t own a slow cooker/crock pot, (and this is something that you might consider adding to your kitchen), you can prepare it in a large stove top pot and cook on a low heat.
1 tablespoon oil (I like to fry in grape seed oil)
1 chopped onion
1 cup chopped red bell pepper
1 clove garlic
1 28 ounce can crushed tomatoes
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 15 ounces) chickpeas, rinsed and drained
1/2 cup corn
1/4 cup tomato paste
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon dried basil
1 teaspoon chili powder
1/4 teaspoon black pepper
Sour cream or plain greek yogurt (for extra protein) and shredded Cheddar cheese (optional)
1. Heat oil in large skillet over medium-high heat. Add onion, bell pepper, and garlic; cook and stir 5 minutes or until tender. Transfer to a slow cooker.
2. Add tomatoes, beans, chickpeas, corn, tomato paste, sugar, cumin, basil, chili powder and black pepper; mix well. Cover ad cook on low for 4 to 5 hours, or on stove top on low heat for an hour. Serve with sour cream or greek yogurt and cheese, if desired.