Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 6 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz Can garbanzo beans -- drained
1 lg Onion -- chopped
4 oz Can chopped green chiles
2 cl Garlic -- minced
1/3 c chili powder
1 tb dried oregano
2 ts ground cumin
28 oz Can whole tomatoes -- undrained
2 Carrots -- thinly sliced
2 Celery ribs -- thinly sliced
2 Zucchini -- thinly sliced
1 Red bell pepper -- seeded,
- chopped
1 Green bell pepper -- seeded,
- chopped
1 ts Salt
Sour cream -- garnish
In Crock-Pot, combine the beans, onion, green chilies, garlic, chili
powder, oregano, cumin, tomatoes, carrots, celery, zucchini, red and
green bell pepper, and 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.
