Veggie chilli

Veggie Chilli

We could eat it again, and Jeremy got seconds

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 2 tablespoons chili powder
• 1 1/2 cups chopped fresh mushrooms
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can kidney beans, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 (15 ounce) can whole kernel corn, drained
• 1 tablespoon cumin
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• 1/2 tablespoon garlic powder

Directions

1. Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
2. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn (we didnt use corn, and rinsed the beans and added some veggie broth). We also added zucchini) Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally.(We did ours in the crock pot, put everything in the morning and cooked on low for about 5 hrs.)
   

Nutritional Information

Amount Per Serving Calories: 82 | Total Fat: 1.7g | Cholesterol: 0mg

Ruth additions: We did like this, it was bit spicy for karver and Kason, although they both ate it. Chilli does seem like a great crock pot meal! We like to do crock pot meals on sunday, so if you any of you have good healthy veggie chilli recipes feel free to let me know! :)