Name: Crock Pot - Vegetable Chili
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

Crock Pot - Vegetable Chili

E. Marie - from a Rival Crock Pot Cookbook

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

Print Recipe

Course Main Course

Servings 6 to 8

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

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.