Tex-Mex Vegetarian Chili

4.0
(8)

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

Tex-Mex Vegetarian Chili
Photo: Kritsada Panichgul
Prep Time:
20 mins
Cook Time:
8 hrs
Total Time:
8 hrs 20 mins
Servings:
6

Ingredients

  • 1 medium zucchini, halved lengthwise and cut into 1/2-inch pieces

  • ¾ cup coarsely chopped green sweet pepper (1 medium)

  • ½ cup chopped onion (1 medium)

  • ½ cup thinly sliced celery (1 stalk)

  • 2 - 3 teaspoon chili powder

  • 1 teaspoon dried oregano, crushed

  • ½ teaspoon ground cumin

  • 2 14.5 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

  • ¾ cup shredded cheddar cheese (3 ounces)

  • 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 (per serving)

203 Calories
6g Fat
32g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 203
% Daily Value *
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 598mg 26%
Total Carbohydrate 32g 12%
Total Sugars 6g
Protein 11g
Vitamin C 39.6mg 198%
Calcium 212mg 16%
Iron 2.5mg 14%
Potassium 472mg 10%
Folate, total 32.3mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*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.

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