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Vegetable Chili

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
1/2 cup coarsely chopped celery
2 cloves garlic, minced
2 to 3 teaspoons chili powder
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 14-1/2-ounce cans 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
Dairy sour cream

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; 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