| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Veg05 |
4 |
servings |
INGREDIENTS
| 2 |
md |
Zucchini; chopped |
| 1 |
md |
Red bell pepper; chopped |
| 1 |
md |
Green bell pepper; chopped |
| 3 |
|
Carrots |
|
|
Peeled and chopped |
| 3 |
|
Celery ribs; chopped |
| 2 |
md |
Onions; chopped |
| 2 |
lg |
Tomatoes; chopped, |
|
|
OR 14 1/2-ounce canned Italian peeled |
|
|
Tomatoes |
|
|
Drained and chopped |
| 15 1/4 |
oz |
Canned whole kernel corn; well drained |
| 15 1/4 |
oz |
Canned garbanzo beans; (chick-peas), |
|
|
Rinsed and well drained |
| 2 |
ts |
Chili powder |
| 2 |
ts |
Ground cumin |
| 15 |
oz |
Canned mild salsa |
| 1/3 |
c |
Tomato paste |
|
|
Salt and pepper |
INSTRUCTIONS
When you want a lighter version of chili try this variation. Chopping the
vegetables takes a little time, but after turning everything into the slow
cooker, the machine does all the work. Serve over brown rice and top with a
little shredded cheese and plain nonfat yogurt.
MAKES 4 TO 5 SERVINGS
1. In a 4-quart electric slow cooker, mix together the zucchini, bell
peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili
powder, cumin, and salsa.
2. Cover and cook on the low heat setting about 8 hours, or until the
vegetables are almost tender.
3. Stir in the tomato paste. Season with salt and pepper to taste.
Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton
Converted by MM_Buster v2.0l.
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