Vegetarian Crock Pot Chili

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Vegetarian Crock Pot Chili

 

1 onion

2 small zucchini

1 small garlic clove

8 oz. mushrooms

1 can olives (any size, sliced in half)

1 large can crushed tomatoes

1 can each, red kidneys, garbanzo beans, white kidneys, black beans (If you

use dried beans, you must soak and cook them first).

2 1/2 prepared brown rice (rice soaks up the extra moisture that comes from

crock pot cooking and makes a complete protein with the beans)

1/8 tsp. powdered red pepper

1 tsp. cumin

2 tsp. oregano (or substitute your favorite chili seasonings)

Chop vegetables and lay on bottom of crock pot. Add tomatoes, seasonings,

beans, and rice. Do not mix together. Turn crock pot to low and let cook 6-8

hours (I just let mine cook away until I get home from work and I've never

had any problem with it cooking longer than the average time for comparable

recipes in crock pot books). When you get home, stir mixture and return lid

while you set table.