Mexican Vegetable Chili Recipe
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 Italian peeled tomatoes, drained and chopped
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
Directions
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.
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.
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