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Crockpot Recipe - VEGETABLE CHILI

Ingredients:
2 medium zucchini -- chopped
1 medium red bell pepper -- chopped
1 med green bell pepper -- chopped
3 carrots -- peeled and chopped
3 celery ribs -- chopped
2 medium onions -- chopped
2 large tomatoes -- chopped OR
1 can Italian tomatoes -- drained and chopped
1 can whole kernel corn -- (15.25 oz) well drained
1 can garbanzo beans (chick-peas) -- (15.25 oz) rinsed and drained
2 tsp chili powder
2 tsp ground cumin
1 can mild salsa -- (15 oz)
1/3 cup tomato paste
salt and pepper

Directions:
In a 4-quart electric slow cooker, mix together the zucchini, bell peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili powder, cumin and salsa. Cover an cook on the low heat setting about 8 hours or until the vegetables are almost tender. Stir in the tomato paste. Season with salt and pepper to taste.

General Food Recipe Tip:

Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don't overcook.