Vegetarian Black Bean Chili

I usually make this on Shabbat because I can put the ingredients in the crock pot and forget about it. It is very fulfilling and if you leave off the cheese and sour cream (or use low fat versions) pretty good for you too.

2 onions, chopped (half inch pieces)
2 red bell peppers, chopped (half inch pieces)
6 garlic cloves, finely minced
1 teaspoon cayenne pepper
2 teaspoons italian seasoning
1 teaspoons ground cumin
1 teaspoon paprika
3 16-ounce cans black beans, drained, 1 can's liquid reserved
1 16-ounce can tomato sauce
Sour cream
Grated Monterey Jack cheese

1. Heat oil in skillet over medium-high heat. Add onions and bell peppers; sauté until onions soften, about 10 minutes. Add garlic; stir until fragrant (about one minute).

2. Add beans, tomato sauce, reserved liquid and spices to crockpot and stir. Mix in onions and bell peppers. Turn on crockpot and set it to low heat. Cook for 2-4 hours. Season to taste with salt and pepper.

3. Ladle chili into bowls. Top with grated cheese and sour cream.

Serves 4.