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Crock Pot - Vegetable Chili

This pot of goodies is spectacular, colorful, fulfilling and plain old delicious ... you will not miss the meat.
Course Main Course
Servings 6 to 8
Author E. Marie - from a Rival Crock Pot Cookbook

Ingredients

  • 1 16 oz can garbanzo beans drained
  • 1 large onion chopped
  • 1 - 2 fresh hot peppers your choice, optional, roasted, peeled, seeded
  • 2 cloves garlic minced
  • 1/3 C chili powder
  • 1 T dried Mexican oregano
  • 2 t ground cumin
  • 1 1/2 lbs 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

Instructions

  1. 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.