Slow Cooker Vegetable Chili You Have To Try

Sunday, May 29, 2016

Slow Cooker Vegetable Chili

"This is a completely zesty and hearty chili recipe loaded with veggies. Garnish with bitter cream and cheese, if favored, and serve with herb toast."

Ingredients :

1 (28 ounce) can complete 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 pink bell pepper, chopped
1 inexperienced bell pepper, chopped
1/three cup chili powder
1 (four ounce) can chopped inexperienced chile peppers
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt

Instructions :

Prep : 20M	Cook : 6M	Ready in : 8H20M

In a gradual cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, purple bell pepper, inexperienced bell pepper, chili powder, inexperienced chile peppers, garlic, oregano, cumin and salt.
Cover and prepare dinner on low for six to 8 hours OR on high for three to four hours.

Notes :

Try the use of a Reynolds® slow cooker liner in your gradual cooker for less difficult cleanup.

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