Vegetable Chili

* Exported from MasterCook *

Vegetable Chili

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz can garbanzo beans -- drained
1 large onion -- chopped
1 4 oz can chopped green chiles
2 cloves garlic -- minced
1/3 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 28 oz can whole tomatoes -- undrained
2 carrots -- thinly sliced
2 stalks celery -- thinly sliced
2 zucchini -- thinly sliced
1 red bell pepper -- seeded and chopped
1 green bell pepper -- seeded and chopped
1 teaspoon salt
sour cream -- garnish

In Crock-Pot, combine the beans, onion, green chilies, garlic, chili powder, or
egano, cumin, tomatoes, carrots, celery, zucchini, red and green bell pepper, a
nd salt. Cover and cook on Low 6 to 8 hours or High 3 to 4 hours. Cook until
vegetables are tender. Serve immediately. Garnish with sour cream if desired.
Serves 6 to 8

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