Crock Pot Veggie Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
-2 cans of red kidney beans(drained)-1 can of chickpeas(drained)- Small can of Goya tomato sauce-2 cans of finely chopped tomatoes with green chiles(do not drain!)-4oz can of green chiles(do not drain)-1 large green pepper, chopped big squares-1 large red pepper, choped big squares-1 medium jalepeno, sliced-about a half a head of garlic, minced-1 medium zucchini, cubed-1 medium yellow squash, cubed-3 medium-large carrots, sliced-3 Tbls chili powder-2 Tbls dry oregano-2 Tbls ground cumin-2 cans of Herdez brand salsa(it's sort of like pico de gallo, but spicier)-2 Tbls peanut butter(optional)
Makes about 8 large bowls of chili.
1. Chop everything that needs to be chopped and toss it into the slow cooker
2. drain everything that needs to be drained and dump all cans in the slow cooker
3. add garlic
4. cook on the crockpot's high setting for 4 hours(or low for 8 hours)
5. put in the spices and peanut butter and cook on low for additional hour
6. it can be left on the warm setting for as long as 24 hours after this time and it will stay delicious.
Number of Servings: 8
Recipe submitted by SparkPeople user JEN_BEATINGS.
1. Chop everything that needs to be chopped and toss it into the slow cooker
2. drain everything that needs to be drained and dump all cans in the slow cooker
3. add garlic
4. cook on the crockpot's high setting for 4 hours(or low for 8 hours)
5. put in the spices and peanut butter and cook on low for additional hour
6. it can be left on the warm setting for as long as 24 hours after this time and it will stay delicious.
Number of Servings: 8
Recipe submitted by SparkPeople user JEN_BEATINGS.
Nutritional Info Amount Per Serving
- Calories: 265.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,278.5 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 14.5 g
- Protein: 13.1 g
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