Crock Pot Veggie Chili Recipe Recipe For Zucchini

SLOW-COOKER BLACK BEAN AND ZUCCHINI CHILI

Steps:

• In a 4- to 6-quart slow cooker, combine the beef, tomatoes, beans, zucchini, onions, tomato paste, garlic, chili powder, oregano, 1½ teaspoons salt, and ½ teaspoon pepper.
• Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
• Reserve half the chili for tomorrow's dinner. Serve the remaining chili with the sour cream, avocado, and cilantro.
• Reheat and serve: Reheat the chili in a large saucepan over medium-high heat, stirring occasionally, for 10 to 15 minutes.

CROCK POT VEGETARIAN CHILI RECIPE

Steps:

• Add everything in the crock pot. Stir to combine all the ingredients.
• Cook on low for for 4-6 hours or cook on high for 2-3 hours.
• Serve warmed topped with your favorite chili toppings and enjoy!

GRANDMA'S SLOW COOKER VEGETARIAN CHILI

Steps:

• In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.

SLOW COOKER VEGETARIAN ZUCCHINI CARROT CHILI

Steps:

• Saute zucchini, green pepper, onion, carrots and garlic in olive oil until crisp and tender. Combine tomatoes, picante sauce, cumin, black olives, beans, and sauteed vegetables in crock pot. Cook on high for one hour and then reduce heat to low for 2 - 3 hours. The cashews and cheddar cheese are added when being served.

VEGETARIAN ZUCCHINI CHILI

Steps:

• Heat the oil in a large chili pot.
• Sauté all zucchini, squash, celery and chopped onion til tender - about 9 minutes.
• To the pot, add the sauce ingredients to the zucchini mixture.
• Simmer slowly, uncovered, 1-1/2 hour. Stir occasionally.
• Add olives, kidney beans, mushrooms, chunked onion, optional pepper. Simmer 30 minutes.
• Serve over slabs of firm polenta or rice. Garnish with chopped cilantro.

LINDSEY'S ZUCCHINI & SQUASH VEGGIE CHILI

Steps:

• Heat oil in a large pot over medium heat. Add the onion and garlic and cook about 5 minutes or until onion is translucent.
• Add the cumin, chili powder, salt, and pepper. Cook a couple minutes.
• Add zucchini, squash, and tomato paste. Cook, stirring frequently, about 5 minutes.
• Stir in black beans, chili beans, both cans of tomatoes, and corn. Add the water then bring to a boil.
• This is where I poured all of mine into my crock pot and simmered for about 4 hours. If you would rather go the quicker route, continue to cook on the stove top an additional 20 minutes or until zucchini is tender. Season with additionally cumin, chili powder, salt, or pepper after tasting.

HEARTY VEGAN SLOW-COOKER CHILI

Steps:

• Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
• Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.