Loading ...
Loading ...
Loading ...
Roasted Pepper and Bean Chili
2 green peppers
2 red peppers
1 onion, chopped
1 zucchini, quartered and sliced
2 cloves garlic
2 tbs. chili powder
1 tsp. dried oregano
1/2 tsp. cumin
1 14 1/2 oz. can crushed tomatoes
1 10 oz. can diced tomatoes
1 15 oz. can garbanzo beans, drained
1 15 oz. can pinto beans, drained
1 15 oz. can black beans, drained
Cut the peppers in half and remove the seeds. Slash the edges so that
the peppers will lay flat. Place the pepper skin side up on a baking
sheet. Broil the peppers until blackened, about 15 minutes. Seal in a
plastic food bag. Allow to stand for 15 minutes and then rub the skin
from the peppers and chop them. Combine the peppers with the
remaining ingredients in the Crock-Pot
®
Slow Cooker. Cover; cook on
Low for 8 to 10 hours or on high for 4 to 5 hours.
Recommended Unit Size: 3 - 6 Quarts
63
Chunky Vegetable Chili
2 15 oz. cans Great Northern beans, rinsed and drained
1 cup frozen corn
1 onion, chopped
2 ribs celery, chopped
1 6 oz. can tomato paste
1 4 oz. can diced green chilies, undrained
1 carrot, diced
3 cloves garlic, minced
1 tbs. chili powder
2 tsp. dried oregano
1 tsp. salt
1 cup water
In the Crock-Pot
®
Slow Cooker, combine the beans, corn, onion, celery,
tomato paste, green chilies, carrot, garlic, chili powder, oregano and
salt. Stir in the water. Cover; cook on Low for 5 1/2 to 6 hours, or
until the vegetables are tender.
Recommended Unit Size: 2 1/2 - 5 Quarts
62
Vegetarian Vegetarian
9102050000220_visual ver.qxd:9102050000220_black 4/10/08 6:56 PM Page 62
Loading ...
Loading ...
Loading ...