Chunky Vegetable Chili
- 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 and 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 sour cream.
Nutrition Facts (Chunky Vegetable Chili)
- Per serving:
- 277 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 6 mg chol.,
- 1599 mg sodium,
- 54 g carb.,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
brunosmom21 1435 Days Ago
From their Crockery Cookbook that I own. We just love this recipe. Use mild salsa for company that do not like the heat. For our taste we use medium, with hot sauce on the table. Cilantro sprinkled on top is a nice touch. Serve with corn muffins. Yum, yum, yum!