vegetable chili (for the crock-pot)

Name: Vegetable Chili (for the Crock-Pot)
Prep time: 45 min
Cook time: 7 h
Cuisine: Mexican
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(s) garlic, minced; 1/3 cup(s) chili powder; 1 tablespoon(s) dried oregano; 2 teaspoon(s) 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; teaspoon(s) salt; - sour cream for garnish - optional. (no sour cream for vegans and some vegetarians or alternative product.)

(1 RATING)

27 Pinches 1 Photo

Sharon Colyer

Louisville, KY

Updated on Jan 30, 2015

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.

Rate

prep time 45 Min

cook time 7 Hr

method Slow Cooker Crock Pot

yield Makes 6-8 servings

Ingredients

1 can (16 oz) garbanzo beans, drained
1 can add another type of beans, if desired (15 oz)--your favorite, optional
1 large onion, chopped
1 can (4 oz) chopped green chiles
2 cloves garlic, minced
1/3 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 can (28 oz) whole tomatoes, undrained
1 can 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
teaspoon salt
- sour cream for garnish - optional. (no sour cream for vegans and some vegetarians or alternative product.)

How To Make vegetable chili (for the crock-pot)

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.

Step 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)
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