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VEGFROG SparkPoints: (10,138)
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8/18/12 2:49 P

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Looks great - and its got such a variety of vegetables.

Thank you for sharing!

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1MILLDOLLARBABY's Photo 1MILLDOLLARBABY SparkPoints: (42,877)
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8/18/12 1:09 A

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Thanks so much for sharing this sounds so YUMMY, I'm going to have to definitely try it this weekend once I'm back home in London!!! emoticon

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RUTHEY01's Photo RUTHEY01 SparkPoints: (102,105)
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8/17/12 12:59 P

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Looks like a good chili recipe. Mine is similar. I use 1/3 each red, yellow and green bell peppers, no corn, 1 can each pinto, red kidney, white kidney and black beans and instead of 2 cans of dices tomatoes I use a 28 oz can of crushed tomatoes. I like mine on the hot side so I also use jalapeno chilies, smoked paprika and chipolte pepper powder. I never use Tabasco because I don't like the flavor. I use Sriracha Chili Sauce.

Ruth

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WILDXANGELS's Photo WILDXANGELS Posts: 876
8/17/12 11:49 A

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•1 onion, diced
•2 cloves garlic, minced
•1 red or yellow bell pepper, chopped
•2 carrots, grated or sliced thin
•1 1/2 cup corn
•1 zucchini, diced
•2 cans kidney beans
•2 15 ounce cans diced tomatoes
•1/2 cup water
•1 1/2 tbsp chili powder
•1 tsp cumin
•1/2 tsp red pepper flakes
•dash cayenne pepper
•dash tabasco sauce (optional)

Preparation:

Combine all ingredients in a crock pot or slow cooker. Cover and cook on low for 6-8 hours.

e time zone


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