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Combine bell peppers, onion, carrots, beans, spices, salt and pepper in a slow cooker. Cook until vegetables are tender, about 3 hours on low.
Spread bread crumbs on a plate and cover each slice of tomato well, patting bread crumbs in.
In a large, nonstick pan over medium-high heat, sear and cook tomatoes about 3 minutes on each side, or until golden brown and crispy.
Serve fried tomatoes topped with chili and a dollop of sour cream.