Chunky Vegetable Chili

4.2
(6)

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."

Chunky Vegetable Chili
Photo: Kritsada Panichgul
Prep Time:
15 mins
Cook Time:
8 hrs
Total Time:
8 hrs 15 mins
Servings:
4

Ingredients

  • 1 medium zucchini, cut into 1/2-inch pieces (1-1/2 cups)

  • 1 medium green sweet pepper, coarsely chopped (1 cup)

  • ½ cup coarsely chopped onion (1 medium)

  • ½ cup coarsely chopped celery (1 stalk)

  • 2 cloves garlic, minced

  • 2 - 3 teaspoon chili powder

  • 1 teaspoon dried oregano, crushed

  • ½ teaspoon ground cumin

  • 2 14.5 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 (per serving)

277 Calories
7g Fat
54g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 277
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 1599mg 70%
Total Carbohydrate 54g 20%
Protein 13g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles