Slow Cooker Vegetable Chili - 30.1g Carbs, 9g Fiber
{Suggestions: This as written is very high in sodium. Cut back by
using no salt added tomatoes, omit the salt, and rinse the canned
beans. Take care, Gloria}
From: Allrecipes.com - CORWYNN DARKHOLME
"This is a very zesty and hearty chili recipe loaded with vegetables.
Garnish with sour cream and cheese, if desired, and serve with herb toast."
Prep Time: 20 Min
Cook Time: 8 Hours
Ready In: 8 Hours 20 Min
Servings: 6
1 (28 oz can) whole peeled tomatoes with juice
1 (15 oz can) garbanzo beans, drained
2 zucchini, thinly sliced
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1/3 cup chili powder
1 (4 oz can) chopped green chile peppers
2 cloves garlic, minced
1 Tbsp dried oregano
2 tsp ground cumin
1 tsp salt
1. 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.
2. Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.
Servings: 6
Nutrition per Serving:
149 Calories, 2.4g Total Fat, 0mg Cholesterol, 1039mg Sodium, 30.1g Total Carbs, 9g Dietary Fiber, 6.3g Protein
