Slow Cooker Vegetable Chili Recipe

Ingredients
<br>- 1 (28 ounce) can whole peeled tomatoes with juice
<br>- 1 (15 ounce) can garbanzo beans, drained
<br>- 2 zucchini, thinly sliced
<br>- 1 onion, chopped
<br>- 2 carrots, sliced
<br>- 2 stalks celery, sliced
<br>- 1 red bell pepper, chopped
<br>- 1 green bell pepper, chopped
<br>- 1/3 cup chili powder
<br>- 1 (4 ounce) can chopped green chile peppers
<br>- 2 cloves garlic, minced
<br>- 1 tablespoon dried oregano
<br>- 2 teaspoons ground cumin
<br>- 1 teaspoon salt
<br><p></p>Directions
<br>step 1: In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
<br>step 2: Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.
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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 green 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

Directions
step 1: In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
step 2: Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

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