You can control the level of heat in this chunky chili by choosing a mild or spicy salsa.
- Makes: 6 servings
- Prep: 20 mins
- Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)
medium zucchini, halved lengthwise and cut into 1/2-inch pieces
cup coarsely chopped green sweet pepper (1 medium)
cup chopped onion (1 medium)
cup thinly sliced celery (1 stalk)
teaspoons chili powder
teaspoon dried oregano, crushed
teaspoon ground cumin
14 1/2 ounce cans diced tomatoes, undrained
15 ounce can black beans, rinsed and drained
10 ounce package frozen whole kernel corn
cup shredded cheddar cheese (3 ounces)
Dairy sour cream
- 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.
- 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