ROASTED PEPPER VEGETARIAN CHILI

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Roasted Pepper Vegetarian Chili image

The roasted peppers sets this chili apart. Mildly spicy, but with a full flavor - you won't miss the meat! Great for vegetarians, or during Lent. This recipe is made for a slow-cooker, as it allows the full flavor to develop.

Provided by Pa. Hiker

Categories     Peppers

Time 9h

Yield 16 oz servings, 4 serving(s)

Number Of Ingredients 14

2 green bell peppers
2 red bell peppers
1 large onion, chopped
4 ounces green chilies, diced
1 zucchini, quartered then sliced 1/4-inch thick
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin
15 ounces crushed tomatoes
15 ounces diced tomatoes
15 ounces garbanzo beans (aka chickpeas)
15 ounces pinto beans
15 ounces black beans

Steps:

  • Cut peppers in half and remove the seeds.
  • Place on a baking sheet and press to lay flat, skin side up.
  • Broil until blackened (about 15 minutes).
  • Seal in a plastic bag for 15 minutes.
  • Remove from the bag and remove the skin.
  • Make slices about 1/2" x 2".
  • Place all ingredients into a 3 quart slow-cooker.
  • Cook on low for 8 hours, or high for 4 (if you're in a hurry).

Nutrition Facts : Calories 511.4, Fat 3.8, SaturatedFat 0.6, Sodium 827.9, Carbohydrate 100.5, Fiber 28.9, Sugar 16.4, Protein 26.5

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