SLOW COOKER VEGETABLE CHILI

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Slow Cooker Vegetable Chili image

This is a very zesty and hearty chili recipe loaded with vegetables. Garnish with sour cream and cheese, if desired, and serve with herb toast.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 8h20m

Yield 6

Number Of Ingredients 14

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 green bell pepper, chopped
⅓ 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

Steps:

  • In a slow cooker, combine the tomatoes, garbanzo beans, 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.

Nutrition Facts : Calories 148.6 calories, Carbohydrate 30.1 g, Fat 2.4 g, Fiber 9 g, Protein 6.3 g, SaturatedFat 0.4 g, Sodium 1039 mg, Sugar 8.6 g

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