Slow Cooker Vegetable Chili Good Recipes

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Slow Cooker Vegetable Chili

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

Ingredients :

1 (28 ounce) can complete 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 pink bell pepper, chopped
1 inexperienced bell pepper, chopped
1/3 cup chili powder
1 (four 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, integrate the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, purple bell pepper, inexperienced bell pepper, chili powder, inexperienced chile peppers, garlic, oregano, cumin and salt.
Cover and cook on low for six to 8 hours OR on excessive for three to four hours.

Notes :

Try the use of a Reynolds® slow cooker liner on your sluggish cooker for easier cleanup.

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