Sunday Supper: Slow-Cooker Chile Sin Carne

Here’s a tasty chile sin carne (that’s chile without the meat) recipe that can be easily adapted for the slow cooker. Make it for dinner tonight! —Vita Daily

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 cup vegetable broth
• 1 cup frozen corn kernels
• Salt and pepper, to taste
• Optional toppings: shredded cheese, diced avocado, sour cream, chopped cilantro, tortilla chips

Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic, and cook until the vegetables are softened, about 5 minutes. Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using) to the skillet, and cook for another 1-2 minutes, stirring constantly. Transfer the vegetable mixture to the slow cooker. Add the black beans, diced tomatoes, vegetable broth, and corn to the slow cooker, and stir to combine. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chili is hot and bubbly. Season the chili with salt and pepper to taste. Serve hot, topped with shredded cheese, diced avocado, sour cream, chopped cilantro, and/or tortilla chips if desired. This chile sin carne recipe is easy to make in the slow cooker and can be customized to your taste preferences. Enjoy!