Post by carnation037 on Jan 13, 2003 12:24:57 GMT -6
Vegetable Chili
1 can garbanzo beans (16-oz), drained
1 large onion, chopped
1 can chopped green chiles (4 ounces)
2 cloves garlic, minced
1/3 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 can whole tomatoes (28 ounces), undrained
2 carrots, thinly sliced
2 celery ribs, 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 for garnish
In crockpot, combine the beans, onion, green chiles, garlic, chili
powder, oregano, cumin, tomatoes, carrots, celery, zucchini, red
and green bell pepper and salt. Cover and cook on low for 6 - 8
hours or high 3 - 4 hours. Cook until vegetables are tender.
Serve immediately.
Garnish with sour cream if desired.
Serves 6 - 8.
1 can garbanzo beans (16-oz), drained
1 large onion, chopped
1 can chopped green chiles (4 ounces)
2 cloves garlic, minced
1/3 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 can whole tomatoes (28 ounces), undrained
2 carrots, thinly sliced
2 celery ribs, 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 for garnish
In crockpot, combine the beans, onion, green chiles, garlic, chili
powder, oregano, cumin, tomatoes, carrots, celery, zucchini, red
and green bell pepper and salt. Cover and cook on low for 6 - 8
hours or high 3 - 4 hours. Cook until vegetables are tender.
Serve immediately.
Garnish with sour cream if desired.
Serves 6 - 8.