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Spicy Vegetable Chili

Ingredients

• 2 28-ounce cans diced tomatoes, undrained
• 2 15-ounce cans dark red kidney beans, rinsed and drained
• 2 15-ounce cans pinto beans, rinsed and drained
• 2 cups chopped onion
• 1 15.25-ounce can whole-kernel corn, drained
• 1 1/2 cups chopped green sweet pepper
• 1 cup chopped celery
• 1 cup water
• 1 6-ounce can tomato paste
• 2 tablespoons chili powder
• 8 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, crushed
• 1 teaspoon bottled hot pepper sauce
• 1/4 teaspoon cayenne pepper (optional)
• Sour cream (optional)

Directions

1. In a slow cooker combine all ingredients except sour cream.
2. Cover and cook on low for 9 to 10 hours or on high for 4 1/2 to 5 hours.
3. Top each serving with sour cream.

Attribution