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Posted By archives On March 24, 2010 @ 9:46 am In Crockpot,Soups and Stews,Vegetables | No Comments
Recipe By: Best Slow Cooker Cookbook Ever: Versatility and Inspiration for New Generation Machines, by Natalie Haughton
Serving Size: 4
2 medium zucchini — chopped
1 medium red bell pepper — chopped
1 medium green bell pepper — chopped
3 carrots, peeled and chopped
3 celery ribs — chopped
2 medium onions — chopped
2 large tomatoes — chopped,
OR 14 1/2-ounce canned Italian peeled tomatoes, drained and chopped
15 1/4 ounces canned whole kernel corn — well drained
15 1/4 ounces canned garbanzo beans — (chick-peas), rinsed and well drained
2 teaspoons chili powder
2 teaspoons ground cumin
15 ounces canned mild salsa
1/3 cup tomato paste
Salt and pepper
Chopping the vegetables takes a little time, but after turning everything into the slow cooker, the machine does all the work. Serve over brown rice.
MAKES 4 TO 5 SERVINGS
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. Cover and cook on the low heat setting about 8 hours, or until the vegetables are almost tender.
3. Stir in the tomato paste. Season with salt and pepper to taste.
Posted to the Veg-Recipes list
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URL to article: http://fatfreevegan.com/blog/2010/03/24/vegetable-chili/
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