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Recipes Fresh From The Farm

Crock Pot - Vegetable Chili

E. Marie - from a Rival Crock Pot Cookbook

Serves 6-8

This pot of goodies is spectacular, colorful, fulfilling and plain old delicious ... you will not miss the meat.

  • 1 can (16 oz.) garbanzo beans, drained
  • 1 large onion, chopped
  • 1 or 2 fresh hot peppers (your choice), roasted, peeled, seeded (optional)
  • 2 cloves garlic, minced
  • 1/3 C. chili powder
  • 1 T. dried Mexican oregano
  • 2 t. ground cumin
  • 1 1/2# fresh tomatoes, chopped
  • 2 carrots, thinly sliced
  • 2 celery ribs, thinly sliced
  • 2 zucchini, thinly sliced
  • 1 red bell pepper, seeded & chopped
  • 1 green bell pepper, seeded & chopped
  • 1 t. salt
  • Sour cream for garnish

In Crock-Pot, combine all but the sour cream. Cover & cook on Low 6-8 hours or High 3-4 hours. Cook until the veggies are tender. Serve immediately. Garnish with sour cream if you like.