CROCK-POT ZUCCHINI CHILI

GLUTEN FREE

 

3 small zucchini

2 Tbs olive oil

1 large onion

1 red bell pepper, seeds & ribs removed and chopped

3 garlic cloves, minced

3 Tbs chili powder

2 Tbs of your favorite mixed seasoning

2 tsp dried oregano

1 cup vegetable stock/broth

1 or 2 cans red kidney beans, drained and rinsed

1 28 ounce can crushed tomatoes

1 4oz can diced mild green chilies

2 Tbs tomato paste

1 Tbs sugar

 

Rinse and trim zucchini.  Cut zucchini into quarters lengthwise, and then into 1/2 inch slices.  Place in slow cooker.

 

Heat oil in medium skillet over medium-high heat.  Add onion, bell pepper, garlic, and cook, stirring frequently, for approx. 3 minutes or until onion is translucent.  Reduce the heat to low and stir in chili powder, oregano and favorite seasoning mix.

Cook for 1 minute, stirring constantly.  Scrape mixture into the slow cooker.

 

Add stock, kidney beans, crushed tomatoes, green chilies, tomato paste, and sugar.  Stir well.

 

Cook on low for 6-8 hours.

 

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