Vegetarian Chili

You can control the level of heat in this chunky chili by choosing a mild or spicy salsa.

Vegetarian Chili Enlarge Image
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5 users rated this recipe an average rating of 5.0
Makes:
6 servings
Prep:
20 mins
Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Vegetarian Chili

Ingredients
1
medium zucchini, halved lengthwise and cut into 1/2-inch pieces
3/4
cup coarsely chopped green sweet pepper (1 medium)
1/2
cup chopped onion (1 medium)
1/2
cup thinly sliced celery (1 stalk)
2
teaspoons chili powder
1
teaspoon dried oregano, crushed
1/2
teaspoon ground cumin
2
14 1/2 ounce cans diced tomatoes, undrained
1
15 ounce can black beans, rinsed and drained
1
10 ounce package frozen whole kernel corn
1
cup salsa
3/4
 
Dairy sour cream

Directions

  1. In a 3-1/2- to 5-quart slow cooker combine zucchini, sweet pepper, onion, celery, chili powder, oregano, and cumin. Stir in undrained tomatoes, drained beans, frozen corn, and salsa.
  2. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours. Top each serving with cheese and sour cream.

Nutrition Facts

(Vegetarian Chili)
    Per serving:
  • 203 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 1 g monounsatured fat),
  • 15 mg chol.,
  • 598 mg sodium,
  • 32 g carb.,
  • 7 g fiber,
  • 6 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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