Mexican

Roasted Pepper and Bean Chili (Slow Cooker) is for Soup.

Roasted Pepper and Bean Chili (Slow Cooker) takes 15 minutes to prepare.

Roasted Pepper and Bean Chili (Slow Cooker) takes 240 minutes to cook.

Roasted Pepper and Bean Chili (Slow Cooker) makes 12 servings.

The ingredients for Roasted Pepper and Bean Chili (Slow Cooker) are:

2 green peppers
2 red peppers
1 onion, chopped
1 zucchini, quartered and sliced
2 cloves garlic
2 Tbsp. chili powder
1 tsp. dried oregano
1/2 tsp. cumin
1 14 1/2 oz. can crushed tomatoes
1 10 oz. can diced tomatoes
1 15 oz. can garbanzo beans, drained
1 15 oz. can pinto beans, drained
1 15 oz. can black beans, drained

Here is how you make Roasted Pepper and Bean Chili (Slow Cooker):

Cut the peppers in half and remove the seeds. Slash the edges so that the peppers will lay flat. Place the pepper skin side up on a baking sheet. Broil the peppers until blackened, about 15 minutes. Seal in a plastic food bag. Allow to stand for 15 minutes and then rub the skin from the peppers and chop them. Combine the peppers with the remaining ingredients in the slow cooker. Cover; cook on Low for 8-10 hours or on high for 4-5 hours.Serves: 12Recommended Unit Size: 3-6 quartsNumber of Servings: 12Recipe submitted by SparkPeople user KHOENICKE.

The nutritional information for Roasted Pepper and Bean Chili (Slow Cooker) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 151.8

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 230.2 mg
• Total Carbs: 29.6 g
• Dietary Fiber: 8.5 g
• Protein: 7.8 g

Roasted Pepper and Bean Chili (Slow Cooker) is Mexican cuisine.

The dietary needs meet for Roasted Pepper and Bean Chili (Slow Cooker) is Vegetarian