Roasted Pepper Vegetarian Chili
- Ready In:
- 9hrs
- Ingredients:
- 14
- Yields:
-
16 oz servings
- Serves:
- 4
ingredients
- 2 green bell peppers
- 2 red bell peppers
- 1 large onion, chopped
- 113.39 g green chilies, diced
- 1 zucchini, quartered then sliced 1/4-inch thick
- 2 garlic cloves, minced
- 29.58 ml chili powder
- 4.92 ml dried oregano
- 2.46 ml cumin
- 425.24 g crushed tomatoes
- 425.24 g diced tomatoes
- 425.24 g garbanzo beans (aka chickpeas)
- 425.24 g pinto beans
- 425.24 g black beans
directions
- Cut peppers in half and remove the seeds.
- Place on a baking sheet and press to lay flat, skin side up.
- Broil until blackened (about 15 minutes).
- Seal in a plastic bag for 15 minutes.
- Remove from the bag and remove the skin.
- Make slices about 1/2" x 2".
- Place all ingredients into a 3 quart slow-cooker.
- Cook on low for 8 hours, or high for 4 (if you're in a hurry).
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RECIPE SUBMITTED BY
Pa. Hiker
Plum, Pa
I'm a father of three older children (college age), an avid hiker who likes to actually cook on hikes instead of eating packaged meals, a woodworker, gardener, photographer. I design websites, specializing in sites for Non-Profit groups.