Crockpot Veggie Chili

If you are like most people, you probably find it difficult to cook a healthy meal at the end of a long day. Maybe you feel this way every night, maybe it's only after really stressful days, but everyone feels this way at least once in awhile.

To prepare for those nights where you'd rather call for pizza delivery or stop at the drive-thru, it's important to keep an arsenal of easy and quick dinner options on hand. This super easy, super nutritious, and super cheap vegetarian chili is perfect for days when you already know in the morning that you are not going to want to cook that night. Just throw the following ingredients in a crock-pot, set it to low, and cook for 6-8 hours (or on high from 3-4 hours). Then go to work and return to the smell of good home cooking.

2 (14 oz) can diced or whole tomatoes
1 (15 oz) can garbanzo beans, drained
2 medium to large zucchini, thinly sliced
1 onion
2 stalks celery
1 red bell pepper
1 green bell pepper
1 green chile pepper, diced (no seeds for a milder chili, add seeds for hotter chili)
1/3 cup chili powder
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt

Add a sprinkle of cheese on top if desired

Adapted from All Recipes

Makes 6 servings, 150 calories per serving