Fiery vegetable chili

Ingredients for 4 servings:

• 1 tbsp olive oil, best
• 1 m.-sized onion(s)
• 2 medium-sized garlic cloves
• 2 carrots
• 1 can chickpeas (400g), drained
• 1 m.-large zucchini
• 1 bell pepper(s), green
• 1 red bell pepper(s)
• 2 stalk(s) Celery
• 1 class can/n corn, (120g net)
• 2 peppers, pickled
• 1 tbsp chili powder
• 1 tbsp oregano, dried
• 1 tbsp, sautéed cumin
• 1 tsp salt
• 1 pinch(s) of pepper
• 1 can of tomatoes, chopped with juice (400 ml) with garlic
• 1 can of tomatoes, chopped with juice (400 ml) with chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 20 minutes

a recipe for the crockpot (slow cooker)

This recipe is designed for a 3.5 L crockpot (CP). First, combine the finely chopped onion and two finely chopped garlic cloves in the CP with a little olive oil (1 tbsp). Then add two sliced ​​carrots, the chickpeas, the zucchini (halved lengthwise and sliced), one red and one green bell pepper, two sliced ​​celery stalks, the drained corn, two (or more) chopped canned bell peppers, 1 tbsp chili powder, 1 tbsp oregano, 2 tsp cumin, 1 tsp salt, a pinch of pepper, and finally the canned tomatoes. Cover. Braising time: On the lowest setting (low) for about 6-8 hours. Stir well and season again if desired.