FBD

VEGETABLE CHILI

Crockpot vegetable chili

MexicanPorkAdvanced240 minBy Northstar

Ingredients

Servings
6
  • 2 medium zucchini -- chopped
  • 1 medium red bell pepper -- chopped
  • 1 med green bell pepper -- chopped
  • 3 carrots -- peeled and chopped
  • 3 celery ribs -- chopped
  • 2 medium onions -- chopped
  • 2 large tomatoes -- chopped OR 1 can Italian tomatoes -- drained and chopped
  • 1 can whole kernel corn -- (15.25 oz) well drained
  • 1 can garbanzo beans (chick-peas) -- (15.25 oz) rinsed and drained
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1 can mild salsa -- (15 oz)
  • 1/3 cup tomato paste
  • salt and pepper

Instructions

  1. 1

    In a 4-quart electric slow cooker, mix together the zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin and salsa.

  2. 2

    Cover an cook on the low heat setting about 8 hours or until the vegetables are almost tender.

  3. 3

    Stir in the tomato paste.

  4. 4

    Season with salt and pepper to taste.

Tags

crockpotmexicanslow-cooker