Slow Cooker Vegetable Chili

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* Exported from MasterCook *

 

Slow Cooker Vegetable Chili

 

Recipe By :Submitted by Corwynn Darkholme

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 28 oz can whole peeled tomatoes with juice

1 15 oz can chickpeas

2 zucchini -- thinly sliced

1 onion -- chopped

2 carrots -- sliced

2 celery -- sliced

1 red bell pepper -- chopped

1/3 cup chili powder

1 4 oz can chopped green chiles

2 cloves garlic -- minced

1 tablespoon dried oregano

2 teaspoons ground cumin

1 teaspoon salt

 

In a slow cooker, combine the tomatoes, chickpeas, 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.

 

 

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Per Serving (excluding unknown items): 262 Calories; 5g Fat (15.0% calories from

fat); 13g Protein; 47g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 357mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

 

NOTES : This is a very zesty and hearty chili recipe loaded with vegetables.

 

From AllRecipes.com

Nutr. Assoc. : 20232 0 0 0 0 0 0 0 0 0 0 0 0