Slow Cooker Vegetable Chili Recipe

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Ingredients:

Serving

1 (28 oz) can whole peeled tomatoes with juice
1 (15 oz) can garbanzo beans, drained
2 zucchini, thinly sliced
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
1/3 cup chili powder
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
1 tbsp dried oregano
2 tsp ground cumin
1 tsp salt

Directions:

In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt.
Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	77.23 Kcal (323 kJ)
Calories from fat	14.35 Kcal
		% Daily Value*
Total Fat	1.59g	2%
Sodium	553.99mg	23%
Potassium	473.13mg	10%
Total Carbs	15.49g	5%
Sugars	6.27g	25%
Dietary Fiber	6.12g	24%
Protein	2.75g	6%
Vitamin C	46.4mg	77%
Vitamin A	1.3mg	44%
Iron	19mg	106%
Calcium	66.7mg	7%

Amount Per 100 g
Calories	56.2 Kcal (235 kJ)
Calories from fat	10.44 Kcal
		% Daily Value*
Total Fat	1.16g	2%
Sodium	403.17mg	23%
Potassium	344.32mg	10%
Total Carbs	11.27g	5%
Sugars	4.56g	25%
Dietary Fiber	4.46g	24%
Protein	2g	6%
Vitamin C	33.8mg	77%
Vitamin A	1mg	44%
Iron	13.8mg	106%
Calcium	48.5mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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