Vegetarian; Chunky Vegetarian Chili - Crock-Pot Smart-Set Owner's Manual

Vegetarian:

Chunky Vegetarian Chili

1 tablespoon olive oil
1 cups Vidalia onion, chopped (or other large, sweet yellow onion)
1 /
2
3 cloves garlic, minced
cup red bell pepper, chopped
3 /
4
cup green bell pepper, chopped
/
1
2
1 cups celery, chopped
1 28-ounce can whole tomatoes, undrained and chopped
1 16-ounce can stewed tomatoes, undrained
1 15-ounce can diced tomatoes, drained
1 15-ounce cans black beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 tablespoons chili powder
1 /
2
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
teaspoon salt
1 /
2
teaspoon black pepper
1 /
2
1 cup zucchini, chopped chunky
1 cup mushrooms, chopped chunky
1 package frozen corn kernels
cup sour cream for garnish (optional)
1 /
4
cup shredded Cheddar cheese for garnish (optional)
1 /
4
Prepared rice
1. Heat the oil in a Dutch oven or large sauté pan over medium heat.
2. Add onion, garlic, bell peppers, and celery.
3. Sauté 5 minutes or until tender and transfer to stoneware.
4. Add remaining ingredients, cover, and cook on LOW for 6-8 hours or on HIGH
for 5-7 hours.
5. Serve over white or brown rice and garnish with a dollop of sour cream
and/or sprinkled with shredded cheese.
Serves 6-8
This recipe is ideal for
using the Auto Cook Mode.
Refer to pg. 7 for instructions.
This recipe is ideal for using
E63
the Dual Cycle Mode.
Refer to pg. 10 for instructions.