Makes 4 servings

• 1-tablespoon vegetable oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 tablespoons minced jalapeno pepper
• 1 clove minced garlic
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) rinsed and drained garbanzo beans
• ½ cup corn
• ¼ cup tomato paste
• 1-teaspoon sugar
• 1-teaspoon ground cumin
• 1 teaspoon dried basil leaves

• 1-teaspoon chili powder
• ¼ teaspoon black pepper
• Sour cream, shredded cheddar cheese, and fresh basil leaves (optional)

• Heat oil in large nonstick skillet over medium-high heat until hot.

• 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 sour cream, cheese, and fresh basil leaves; mix well.

• Cover; cook on low 4 to 5 hours.

• Garnish with sour cram, cheese, and fresh basil leaves (if desired).

• Sit back and enjoy!

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