Mexican Vegetable Chili


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