*  Exported from  MasterCook  *

                             Vegetable Chili

Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      oz            Can garbanzo beans -- drained
   1      lg            Onion -- chopped
   4      oz            Can chopped green chiles
   2      cl            Garlic -- minced
     1/3  c             chili powder
   1      tb            dried oregano
   2      ts            ground cumin
  28      oz            Can whole tomatoes -- undrained
   2                    Carrots -- thinly sliced
   2                    Celery ribs -- thinly sliced
   2                    Zucchini -- thinly sliced
   1                    Red bell pepper -- seeded,
                        - chopped
   1                    Green bell pepper -- seeded,
                        - chopped
   1      ts            Salt
                        Sour cream -- garnish

In Crock-Pot, combine the beans, onion, green chilies, garlic, chili
powder, oregano, cumin, tomatoes, carrots, celery, zucchini, red and
green bell pepper, and 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.

Yield: 6 Servings


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