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Chili: Vegetable Chili
posted by Connie 01-09-102 1:17 PM
from the "Best Slow Cooker Cookbook Ever" by Natalie Haughton.
Vegetable Chili
2 medium zucchini, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
3 carrots, peeled and chopped
3 celery ribs, chopped
2 medium onions, chopped
2 large tomatoes, chopped OR a 14 1/2 ounce can diced peeled tomatoes, drained
1 (15 1/4 ounce) can whole kernel corn, well drained
1 (15 1/4 ounce) can garbanzo beans (chick peas) rinsed and well-drained
2 teas. chili powder
2 teas. ground cumin
1 (15 ounce) can mild salsa
1/3 cup tomato paste
Salt and pepper to taste
In a 4 quart slow cooker, mix together zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin and salsa.
Cover and cook on low heat setting about 8 hours or until vegetables are almost tender.
Stir in tomato paste. Season with salt and pepper to taste. Makes 4 to 5 servings.
