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Ingredients:
| 1/4 cup |
canola oil |
50 mL |
| 6 |
garlic cloves, crushed |
6 |
| 1 |
onion |
1 |
| 2 |
celery ribs |
2 |
| 1/2 |
green cabbage |
1/2 |
| 1/2 |
red cabbage |
1/2 |
| 4 |
carrots, peeled |
4 |
| 4 |
zucchini |
4 |
| 1/2 |
head of broccoli |
1/2 |
| 1 lbs |
mushrooms |
500 g |
| 1/2 |
head of cauliflower |
1/2 |
| 1 cup |
corn |
250 mL |
| 3 |
tomatoes |
3 |
| 2 Tbsp |
Worcestershire sauce |
30 mL |
| 2 (16 oz) can |
tomato sauce |
2 (500 mL) can |
| 2 (15 oz) can |
kidney beans |
2 (450 mL) can |
| 2 tsp |
chili powder |
10 mL |
| |
sour cream |
|
| |
grated cheddar cheese |
|
| |
green onions, chopped |
|
Directions:
Cut up all the vegetables into large chucks.
In a large crock pot turned on high, and add oil and garlic and cook until garlic is soft. Add all the chopped vegetables, salt, Worcestershire sauce, tomato sauce, kidney beans and chili powder. Turn crock pot to low and let cook for 3 hours.
Serving Instructions:
When ready to serve, top chili with sour cream, cheddar cheese and green onions
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