Roasted Pepper Vegetarian Chili |
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Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 9 |
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The roasted peppers sets this chili apart. Mildly spicy, but with a full flavor - you won't miss the meat! Great for vegetarians, or during Lent. This recipe is made for a slow-cooker, as it allows the full flavor to develop. Ingredients:
2 green bell peppers |
2 red bell peppers |
1 large onion, chopped |
4 ounces green chilies, diced |
1 zucchini, quartered then sliced 1/4-inch thick |
2 garlic cloves, minced |
2 tablespoons chili powder |
1 teaspoon dried oregano |
1/2 teaspoon cumin |
15 ounces crushed tomatoes |
15 ounces diced tomatoes |
15 ounces garbanzo beans (aka chickpeas) |
15 ounces pinto beans |
15 ounces black beans |
Directions:
1. Cut peppers in half and remove the seeds.
2. Place on a baking sheet and press to lay flat, skin side up.
3. Broil until blackened (about 15 minutes).
4. Seal in a plastic bag for 15 minutes.
5. Remove from the bag and remove the skin.
6. Make slices about 1/2 x 2 .
7. Place all ingredients into a 3 quart slow-cooker.
8. Cook on low for 8 hours, or high for 4 (if you're in a hurry).
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