VEGETABLE CHILI (FOR THE CROCK-POT)

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Vegetable Chili (for the Crock-Pot) image

This recipe came from a slow cooker cookbook, from the 1990s. It sounds good, but would probably be too spicy for me. So, I will have to experiment for myself, and you can do the same. (The sour cream garnish is optional. It can be left off for vegan and for certain vegetarians or use alternate product.) Photo by friend & member...

Provided by Sharon Colyer

Categories     Chili

Time 7h45m

Number Of Ingredients 17

1 can(s) (16 oz) garbanzo beans, drained
1 can(s) add another type of beans, if desired (15 oz)--your favorite, optional
1 large onion, chopped
1 can(s) (4 oz) chopped green chiles
2 clove garlic, minced
1/3 c chili powder
1 Tbsp dried oregano
2 tsp ground cumin
1 can(s) (28 oz) whole tomatoes, undrained
1 can(s) add a can (15 oz) of vegetable or chicken broth, if adding more beans, optional
2 carrots, thinly sliced
2 celery ribs, thinly
2 zucchini, thinly sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
tsp salt
sour cream for garnish - optional. (no sour cream for vegans and some vegetarians or alternative product.)

Steps:

  • 1. In Crock-Pot, combine all ingredients, except sour cream. Cover, and cook on Low 6-8 hours or High 3-4 hours. Cook, until vegetables are tender. Serve immediately. Garnish with sour cream, if desired - optional. (No sour cream for vegans and some vegetarians or alternative product.) Serves 6-8.
  • 2. Nutrition: One serving 162 cal, 2 g fat, 870 mg sod, 7 g protein, 33 g carb, chol

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