Vegetarian Chili

1 T. vegetable oil
1 c. chopped onion
1 c. chopped red bell pepper
2 T. minced jalapeno pepper
1 clove garlic, minced
1 28-oz. can crushed tomatoes
1 15-oz. can black beans, rinsed and drained
1 15-oz. can chickpeas, rinsed and drained
1/2 c. corn
1/4 c. tomato paste
1 t. sugar
1 t. ground cumin
1 t. dried basil
1 t. chili powder
1/4 t. black pepper

Toppings:
Sour cream
Cheddar cheese, shredded
Green onions, chopped

Heat oil in large skillet over medium-high heat. Add onion, bell pepper, jalapeno pepper, and garlic; cook and stir 5 minutes or until vegetables are tender. Transfer vegetables to slow cooker.

Add remaining ingredients except toppings; mix well. Cover; cook on LOW 4-5 hours.

Garnish with sour cream, cheddar and green onions when serving.

Serves 4.

Adapted from Crockpot 365 Year-Round Recipes, p. 44.