Slow Cooker Vegetable Chili
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"This is a very zesty and hearty chili recipe loaded with vegetables. Garnish with sour cream and cheese, if desired, and serve with herb toast."
Original recipe yield: 6 to 8 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 8 Hours
- Ready In:
- 8 Hours 20 Minutes
- Servings:
- 6
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INGREDIENTS:
- 1 (28 ounce) can whole peeled tomatoes with juice
- 1 (15 ounce) can garbanzo beans, drained
- 2 zucchini, thinly sliced
- 1 onion, chopped
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 red bell pepper, chopped
- 1/3 cup chili powder
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
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DIRECTIONS:
- In a slow cooker, combine the tomatoes, chickpeas, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
- Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.
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