Prep 20 mins
Cook 8 hrs
I think I like this better than chili made with meat. Plus it is low fat.
- 1 medium zucchini, chopped
- 1 medium onion, chopped
- 1 medium red pepper, chopped
- 1 medium green pepper, chopped
- 8 mushrooms, sliced
- 2 (19 ounce) cansaylmer accents stewed tomatoes (chili style)
- 1 (14 ounce) can tomato sauce
- 1 (19 ounce) can black beans
- 1 (10 ounce) can lentils
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cilantro leaf
- Combine all ingredients in crock pot.
- Cook on low for 8 hours.
This is a good and hearty chili for a cold day like today, and very well enjoyed. I liked the combination of zucchini, lentils and black beans with the rest of the ingredients. I don't have a crockpot, but I do have a heavy duty pot my family uses for slow simmering stews, and the chili turned out really amazing!
This was amazing! I loved it. The only problem I had was getting the ingredients in the right size amounts. I had to use about 2 1/2 14.75 oz cans of stewed tomatoes, and a little less than 2 8oz cans tomato sauce.
so delicious! i doubled the black beans, because we love them and used a whole basket of baby portabella mushrooms and omitted the cilantro leaf because i didn't have any on hand. the only thing was that is was a little watery - will drain beans next time to see if that helps thicken it. will definitely be making this again - soooo easy and sooooo delicious! thanks!