Vegetable Chili (for the Crock-Pot)

Sharon Colyer

By
@Cmom02

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 Renee G.


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Comments:

Serves:

Makes 6-8 servings

Prep:

45 Min

Cook:

7 Hr

Method:

Slow Cooker Crock Pot

Ingredients

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.)

Directions Step-By-Step

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 <1 mg (adding extra beans & broth will alter your calculations on nutrition slightly)

About this Recipe

Course/Dish: Chili
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Vegan, Low Fat
Other Tag: Healthy