Chunky Vegetable Chili
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."
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Chunky Vegetable Chili
Directions
- 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 ,
- 7 g fat
- (2 g sat. fat ,
- 6 mg chol. ,
- 1599 mg sodium ,
- 54 g carb. ,
- 13 g pro.
Reviews (1)
brunosmom21
1973 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!