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Chunky Vegetable Chili

Makes: 4 servings
Prep 15 mins Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high)
Chunky Vegetable Chili
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 medium)
  • 1/2  cup  coarsely chopped celery (1 stalk)
  • 2  cloves garlic, minced
  • 2 - 3  teaspoons  chili powder
  • 1  teaspoon  dried oregano, crushed
  • 1/2  teaspoon  ground cumin
  • 2 14 1/2 ounce can  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
  •  Sour cream
Directions

1. 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.

2. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 277,
  • Fat, total (g) 7,
  • chol. (mg) 6,
  • sat. fat (g) 2,
  • carb. (g) 54,
  • pro. (g) 13,
  • sodium (mg) 1599,
  • Percent Daily Values are based on a 2,000 calorie diet

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