MomsMenu.com Recipe Finder Vegetable Chili

1 can garbanzo beans (16-oz), drained
1 large onion, chopped
1 can chopped green chiles (4 ounces)
2 cloves garlic, minced
1/3 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 can whole tomatoes (28 ounces), undrained
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 zucchini, thinly sliced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 teaspoon salt
sour cream for garnish

In crockpot, combine the beans, onion, green chiles, garlic, chili powder, oregano, cumin, tomatoes, carrots, celery, zucchini, red and green bell pepper and salt. Cover and cook on low for 6 - 8 hours or high 3 - 4 hours. Cook until vegetables are tender. Serve immediately. Garnish with sour cream if desired. Serves 6 - 8.

Per serving: 417 Calories (kcal); 10g Total Fat; (17% calories from fat); 17g Protein; 86g
Carbohydrate; 0mg Cholesterol; 2687mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 11 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates