How To Make Slow Cooker Vegetable Chili
This slow cooker vegetable chili is filled with zesty and hearty ingredients including fresh veggies and flavorful spices then garnished with sour cream.
Preparation: 20 minutes
Cooking: 8 hours
Total: 8 hours 20 minutes
Serves:
Ingredients
- 28ozwhole peeled tomatoes with juice,1 can
- 15ozgarbanzo beans,drained, 1 can
- 2zucchini,thinly sliced
- 1onion,chopped
- 2carrots,sliced
- 2celery stalks,sliced
- 1red bell pepper,chopped
- 1green bell pepper,chopped
- ⅓cupchili powder
- 4ozgreen chile peppers,chopped, 1 can
- 2cloves garlic,minced
- 1tbsporegano,dried
- 2tspground cumin
- 1tspsalt
Instructions
-
In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin, and salt.
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Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Nutrition
- Calories: 273.53kcal
- Fat: 4.67g
- Saturated Fat: 0.57g
- Monounsaturated Fat: 1.03g
- Polyunsaturated Fat: 2.11g
- Carbohydrates: 48.27g
- Fiber: 11.88g
- Sugar: 13.18g
- Protein: 14.16g
- Sodium: 487.79mg
- Calcium: 95.18mg
- Potassium: 1065.96mg
- Iron: 4.52mg
- Vitamin A: 290.23µg
- Vitamin C: 78.23mg
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