Veggie ChiliSubmitted by: JRBUTTERFLY77
Introductionmy boyfriend's recipe - serves 8 my boyfriend's recipe - serves 8
2 Green Peppers (or 1/2 lb)
2 Red peppers (or 1/2 lb)
1 large Onions, chopped
Garlic cloves - to taste - I use 5 cloves at least
1 Zucchini, quartered & sliced
1 can of Crushed Tomatoes
1 can of Diced Tomatoes - can size may vary, total of crushed and diced tomatoes should be roughly 24 oz)
1 15.5-oz can of Pinto beans, drained
1 15.5-oz can of Chickpeas (garbanzo beans), drained
1 15.5-oz can of Black beans, drained
Chili powder, 2 tbsp
Oregano, 1 tsp
Cumin, .5 tsp
While peppers are roasting, dump the cans of beans into a strainer to drain. Chop the onion, garlic, and zucchini, and measure out the seasonings.
After broiling, let the pepper stand for 10 minutes or so, until cool enough to handle. With a sharp knife, slice away a thin sliver around all edges, to make it easier to remove the peel. Rub the skin and it should peel right up. Discard the skins and chop the roasted peppers.
Dump the canned tomoatoes, the chopped veggies, the seasonings, and the beans, all in a large crockpot, and stir together well.
Cook on high for 4 hours, or low for 8 hours.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JRBUTTERFLY77.