Chunky Vegetable Chili
Recipe from
Better Homes and Gardens
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."
Servings:
4 servings
Prep Time:
15 mins
Total Time:
4 hrs 15 mins
Ingredients
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1 mediumzucchini, cut into 1/2-inch pieces (1-1/2 cups)see savings
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1 mediumgreen sweet pepper, coarsely chopped (1 cup)see savings
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1/2 cupcoarsely chopped onionsee savings
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1/2 cupcoarsely chopped celerysee savings
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2 clovesgarlic, mincedsee savings
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2 to 3 teaspoonschili powdersee savings
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1 teaspoondried oregano, crushedsee savings
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1/2 teaspoonground cuminsee savings
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2 14-1/2-ounce cansMexican-style stewed tomatoessee savings
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1 17-ounce canwhole kernel cornsee savings
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1 15-ounce canblack beans, rinsed and drainedsee savings
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1 8-ounce jarsalsasee savings
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Dairy sour creamsee savings
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; 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 a dollop of sour cream. Makes 4 servings.
Nutrition information
Per serving: Calories 277, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 1599 mg, Carbohydrate 54 g, Protein 13 g. Percent Daily Values are based on a 2,000 calorie diet.
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