1 tbsp. oil
1 c. finely chopped onion
1 c. chopped red bell pepper
2 tbsp. minced jalapeno pepper
1 garlic clove, minced
1 (28 oz.) can crushed tomatoes
1 (14 1/2 oz.) can black beans, rinsed and drained
1 (14 oz.) can garbanzo beans, drained
1/2 c. corn
1/4 c. tomato paste
1 tsp. sugar
1 tsp. cumin
1 tsp. dried basil leaves
1 tsp. chili powder
1/4 tsp. black pepper

Toppings:

sour cream
shredded cheddar cheese

Heat oil in large nonstick skillet over medium high heat till hot. Add chopped onion, bell pepper, jalapeno pepper and garlic; cook and stir 5 minutes or till veggies are tender. Spoon veggies into slow cooker. Add remaining ingredients (except toppings). Mix well. Cover and cook on low 4-5 hours.

Garnish with toppings, if desired.

Makes 4 servings.

Submitted by: Karen LaValley