Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Vegetable Garbanzo Chili




Source of Recipe


Recipezaar


List of Ingredients




1 lb dried garbanzo beans, picked over
2 tablespoons olive oil
2 medium onions, chopped
2 fresh jalapeno peppers, seeded and minced
2 cloves garlic, minced
1/3 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 (28 ounces) can tomatoes in puree
2 carrots, cut into 1/2 inch slices
2 stalks celery, cut into 1/2 inch slices
2 medium zucchini, cut into 1/2 inch slices
1 large red bell peppers, coarsely chopped
1 large green bell peppers, coarsely chopped
1 teaspoon salt, to taste


Recipe



1. Put beans in a large soup pot; add water to cover by 2 inches; let soak overnight.
2. Drain beans; return beans to pot; add water to cover by 2 inches; bring to a boil over high heat; reduce heat to low and simmer for about 1 hour or until the beans are tender; drain well (the beans can be made a day before, covered and refrigerated).
3. In a big skillet, let the oil get heated over medium heat.
4. Add in the onion and jalapeno pepper; stir/saute until veggies are soft.
5. Add in the garlic, chili powder, oregano, and cumin; stir for 30 seconds.
6. Add in the tomatoes with puree; bring to a simmer and break up the tomatoes with a spoon.
7. Transfer mixture to a 4 quart slow-cooker.
8. Add in carrots, celery, zucchini, the bell peppers and garbanzos; stir to combine.
9. Cover and cook on LOW 6-7 hours or until the garbanzos are tender.
10. Season to taste with salt.
11. **Note--youmay substitute 3 (16 oz) cans well-drained garbanzo beans instead of the dried beans; add drained canned beans to the chili during the last hour of cooking.