Chunky Vegetable Chili Recipe
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Once you cut up the vegetables for this meatless chili, your slow cooker will do the rest of the work. Select mild, medium or hot salsa to adjust the "heat."
Ingredients
- 1 medium zucchini, cut into 1/2-inch pieces (1-1/2 cups)
- 1 medium green sweet pepper, coarsely chopped (1 cup)
- 1/2 cup coarsely chopped onion
- 1/2 cup coarsely chopped celery
- 2 cloves garlic, minced
- 2 to 3 teaspoons chili powder
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon ground cumin
- 2 14-1/2-ounce cans Mexican-style stewed tomatoes
- 1 17-ounce can whole kernel corn
- 1 15-ounce can black beans, rinsed and drained
- 1 8-ounce jar salsa
- Dairy sour cream
- In a 3-1/2- or 4-quart crockery cooker combine zucchini, green sweet pepper, onion, celery, garlic, chili powder, oregano, and cumin. Stir in undrained tomatoes, undrained corn, drained beans, and salsa.
- Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To serve, ladle the chili into bowls and top with a dollop of sour cream. Makes 4 servings.
- Calories 277, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 1599 mg, Carbohydrate 54 g, Protein 13 g.
- Percent Daily Values are based on a 2,000 calorie diet
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