Lunch

Slow Cooked Vegetable Chili is for Lunch.

Slow Cooked Vegetable Chili takes 25 minutes to prepare.

Slow Cooked Vegetable Chili takes 240 minutes to cook.

Slow Cooked Vegetable Chili makes 6 servings.

The ingredients for Slow Cooked Vegetable Chili are:

1 28oz can whole peeled tomatoes with juice
1 15oz can chick peas (garbanzo beans), drained
2 zucchini, thinly sliced
1 onion, chopped
2 carrots, sliced
2 stalks celery, sliced
1 red bell pepper, chopped
1/4 c Tastefully Simple Wahoo Chili
1 4oz can chopped green chile peppers
2 tsp Tastefully Simple Garlic Garlic
1 T dried oregano
2 tsp ground cumin
1 tsp salt (optional)

Here is how you make Slow Cooked Vegetable Chili:

Combine all ingrediants in slow cooker. Cover and cook on high 3-4 hours or on low for 6-8 hours. For lower sodium, omit salt.Number of Servings: 6Recipe submitted by SparkPeople user SOOKIE.

The nutritional information for Slow Cooked Vegetable Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 132.0

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,476.0 mg
• Total Carbs: 26.8 g
• Dietary Fiber: 6.8 g
• Protein: 4.9 g

The dietary needs meet for Slow Cooked Vegetable Chili is Low Fat