Slow Cooker
Slow Cooker Vegetable Chili
A hearty, meatless chili packed with beans, tomatoes, and spices. Full of flavor and fiber—ideal for vegetarians or meatless Mondays.
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 1/3 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:
- In a slow cooker, combine the tomatoes, chickpeas, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
- Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.