Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 39

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Vegetarian
Chunky Vegetable Chili
4 15 oz. cans Great Northern beans, rinsed and drained
2 cups frozen corn
2 onions, chopped
4 ribs celery, chopped
2 6 oz. cans tomato paste
2 4 oz. cans diced green chilies, undrained
2 carrots, diced
6 cloves garlic, minced
2 tbs. chili powder
4 tsp. dried oregano
2 tsp. salt
2 cup water
In the Crock-Pot ® Slow Cooker, combine the beans, corn, onion,
celery, tomato paste, green chilies, carrot, garlic, chili powder,
oregano and salt. Stir in the water. Cover; cook on Low for
5 1/2 - 6 hours, or until the vegetables are tender.
Recommended Unit Size: 4 - 7 Quarts
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Roasted Pepper and Bean Chili
2 green peppers
2 red peppers
1 onion, chopped
1 zucchini, quartered and sliced
2 cloves garlic
2 tbs. chili powder
1 tsp. dried oregano
1/2 tsp. cumin
1 14 1/2 oz. can crushed tomatoes
1 10 oz. can diced tomatoes
1 15 oz. can garbanzo beans, drained
1 15 oz. can pinto beans, drained
1 15 oz. can black beans, drained
Cut the peppers in half and remove the seeds. Slash the edges so
that the peppers will lay flat. Place the pepper skin side up on a
baking sheet. Broil the peppers until blackened, about 15 minutes.
Seal in a plastic food bag. Allow to stand for 15 minutes and then
rub the skin from the peppers and chop them. Combine the peppers
with the remaining ingredients in the Crock-Pot
Cover; cook on Low for 8 - 10 hours or on high for 4 - 5 hours.
Recommended Unit Size: 4 - 7 Quarts
Vegetarian
® Slow Cooker.
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