*  Exported from  MasterCook  *
 
                              Vegetable Chili
 
 Recipe By     : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      16 oz can     garbanzo beans -- drained
    1      large         onion -- chopped
    1      4 oz can      chopped green chiles
    2      cloves        garlic -- minced
      1/3  cup           chili powder
    1      tablespoon    dried oregano
    2      teaspoons     ground cumin
    1      28 oz can     whole tomatoes -- undrained
    2                    carrots -- thinly sliced
    2      stalks        celery -- thinly sliced
    2                    zucchini -- thinly sliced
    1                    red bell pepper -- seeded and chopped
    1                    green bell pepper -- seeded and chopped
    1      teaspoon      salt
                         sour cream -- garnish
 
 In Crock-Pot, combine the beans, onion, green chilies, garlic, chili powder, or
 egano, cumin, tomatoes, carrots, celery, zucchini, red and green bell pepper, a
 nd salt.  Cover and cook on Low 6 to 8 hours or High 3 to 4 hours.  Cook until 
 vegetables are tender.  Serve immediately.  Garnish with sour cream if desired.
 Serves 6 to 8
 
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