Fresh Vegetable Chili Slow Cooker Recipe

Fresh Vegetable Chili Slow Cooker Recipe

Ingredients

• 1 tbsp (15 ml) olive oil
• 1 cup (160 g) chopped onion
• 1 tsp minced garlic
• ½ cup (50 g) chopped celery
• ¾ cup (98 g) thinly sliced carrot
• 1 cup (150 g) chopped green bell pepper
• 1 cup (120 g) sliced zucchini
• 225g mushrooms, sliced
• 1¼ cups (285 ml) water
• 1 can (14 ounces, or 400 g) no-salt-added kidney beans, drained
• 1 can 14 ounces, or 400 g no-salt-added diced tomatoes, undrained
• 1 teaspoon lemon juice
• ¼ teaspoon oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp black pepper

Method

1. Heat oil in a skillet over medium heat; saute onions and garlic until tender
2. Add celery, carrot, green pepper, zucchini, and mushrooms to skillet and saute 2 to 3 minutes
3. Transfer to slow cooker
4. Add remaining ingredients
5. Cover and cook on low 6 to 8 hours
6. Yield: 10 servings
7. Per serving: 198 g water; 105 calories (14% from fat, 20% from protein, 65% from carb)

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