Vegetable Chili
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-5 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 medium zucchini, chopped 1 medium red bell pepper, chopped 1 medium green bell pepper, chopped
3 carrots, peeled and chopped 3 celery ribs, chopped 2 medium onions, chopped
2 large tomatoes, chopped or 1 (14 1/2-ounce) can diced peeled tomatoes, drained 1 (15 1/4-ounce) can whole kernel corn, well drained 1 (15 1/4-ounce) can garbanzo beans (chick-peas), rinsed and well drained
2 teaspoons chili powder 2 teaspoons ground cumin 1 (15-ounce) can mild salsa
1/3 cup tomato paste salt and pepper



1 In a 4-quart electric slow cooker, mix together zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin and salsa.
2 Cover and cook on low heat setting about 8 hours or until vegetables are almost tender.
3 Stir in tomato paste.
4 Season with salt and pepper to taste.

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