Vegetable Chili

4 servings

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Vegetable Chili Ingredients

2 md Zucchini; chopped	Drained and chopped
1 md Red bell pepper; chopped	15 1/4 oz Canned whole kernel corn;
1 md Green bell pepper; chopped	15 1/4 oz Canned garbanzo beans;
3 Carrots	Rinsed and well drained
Peeled and chopped	2 ts Chili powder
3 Celery ribs; chopped	2 ts Ground cumin
2 md Onions; chopped	15 oz Canned mild salsa
2 lg Tomatoes; chopped,	1/3 c Tomato paste
OR 14 1/2-ounce canned	Salt and pepper
Tomatoes

Instructions for Vegetable Chili

When you want a lighter version of chili try this variation. Chopping the vegetables takes a little time, but after turning everything into the slow cooker, the machine does all the work. Serve over brown rice and top with a little shredded cheese and plain nonfat yogurt. MAKES 4 TO 5 SERVINGS 1. In a 4-quart electric slow cooker, mix together the zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin, and salsa. 2. Cover and cook on the low heat setting about 8 hours, or until the vegetables are almost tender. 3. Stir in the tomato paste. Season with salt and pepper to taste. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized