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Mexican Vegetable Chili

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  Zucchini 2 Medium, chopped
  Red bell pepper 1 Medium, chopped
  Green bell pepper 1 Medium, chopped
  Carrots 3 , peeled and chopped
  Celery ribs 3 , chopped
  Onions 2 Medium, chopped
  Tomatoes/1 can, 14 1/2 ounce italian peeled tomatoes, drained and chopped 2 Large, chopped
  Canned whole kernel corn 15 1⁄4 Ounce, well drained (1 Can)
  Canned garbanzo beans 15 1⁄4 Ounce, rinsed and well drained (1 Can)
  Chili powder 2 Teaspoon
  Ground cumin 2 Teaspoon
  Canned mild salsa 15 Ounce (1 Can)
  Tomato paste 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste

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 Summary

Side Dish
Slow Cooked

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1190 Calories from Fat 118

% Daily Value*

Total Fat 13 g19.9%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3797 mg158.2%

Total Carbohydrates 255 g84.9%

Dietary Fiber 61 g244%

Sugars 93.6 g

Protein 52 g103.5%

Vitamin A 989.4% Vitamin C 864.9%

Calcium 48.8% Iron 80.2%

*Based on a 2000 Calorie diet

Mexican Vegetable Chili Recipe