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