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CROCKTOBER 10-27 Vegetarian Chili



4 medium zucchini, chopped

2 medium onions, chopped

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

1/4 cup olive oil

4 garlic cloves, minced

2 cans (28 ounces each) Italian stewed tomatoes, cut up

1 can (15 ounces) tomato sauce

1 can (15 ounces) pinto beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 jalapeno pepper, seeded and chopped

1/4 cup each minced fresh cilantro and parsley

2 tablespoons chili powder

1 tablespoon sugar

1 teaspoon salt

1 teaspoon ground cumin


Sauté zucchini, onions, garlic and peppers in oil until tender.

Add all ingredients to slow cooker and cook on high for 8 hours

Pig out!


Credit to tasteofhome.com for this no meat treat!

Special thanks to Tony’s Market for sponsoring CROCKTOBER this year! Find a location at TonysMarket.com


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