Prep 1 hr
Cook 8 hrs
The roasted peppers sets this chili apart. Mildly spicy, but with a full flavor - you won't miss the meat! Great for vegetarians, or during Lent. This recipe is made for a slow-cooker, as it allows the full flavor to develop.
- 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
- 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).
This chili was fantastic. It had a full, authentic chili-taste. I used black beans and kidney beans as an emergency substitution, but I think I would stick with that bean combo because we enjoyed it so much.
This definitely filled my crock pot. It was a a little acidic but 2tsp of honey and a gnerous sprinkling of cheese before serving solved the problem.