I found this recipe at fatfreevegan.com. It says it comes from "The Best Slow Cooker Cookbook Ever" by Natalie Haughton. I was making another recipe, that is very similar to one posted on this site and it has bite. I really like that one too. This one is more mild and I love the idea of dumping everything in the crockpot and letting it cook while I'm at work.
VEGETABLE CHILI
2 med. zucchini, chopped-1 med. red bell pepper, chopped-1 med. green bell pepper, chopped - 3 carrots, peeled and chopped (I use 2/3 of a bag of matchstick carrots) - 3 celery ribs, chopped - 2 med. onions, chopped - 2 large tomatoes, chopped or 14 1/2 oz. can Italian peeled tomatoes, drained and chopped (I use 2 cans diced tomatoes, undrained) - 15 1/4 oz can whole kernel corn ( I use 2 cups frozen) - 15 1/4 oz. can garbanzo beans, rinsed and well drained - 2 tsp. chili powder - 2 tsp. ground cumin - 15 oz. canned salsa (I use 24 oz. jar Pace salsa) - 1/3 cup tomato paste (I skip this) - salt and pepper to taste. Place all but tomato paste into the crockpot and mix well. Cook on low heat setting about 8 hours, or until vegetables are almost tender. (About 1-2 hours before serving, I add 1 bag of veggie crumbles.) Stir in tomato paste.(I leave this out) Serves 4 (I divide into 10 servings and stick in the freezer). Serve over brown rice (I eat as is).
Making it my way (in parenthesis) and dividing into 10 servings, I've calculated it to have 194 cal. - 10.4 g. protein - 2.7 g. fat - .7 g. fiber
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