Slow Cooker Vegetable Chili The Best Recipes

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Slow Cooker Vegetable Chili

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

Ingredients :

1 (28 ounce) can entire peeled tomatoes with juice
1 (15 ounce) can garbanzo beans, tired
2 zucchini, thinly sliced
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 purple bell pepper, chopped
1 inexperienced bell pepper, chopped
1/three cup chili powder
1 (4 ounce) can chopped inexperienced chile peppers
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons floor 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, pink bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
Cover and cook dinner on low for six to 8 hours OR on high for three to four hours.

Notes :

Try the usage of a Reynolds® slow cooker liner for your sluggish cooker for simpler cleanup.

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