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    Chunky Vegetable Chili


    Source of Recipe


    Better Homes and Gardens

    List of Ingredients




    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 - 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
    • 1/2 - 3/4 cups dairy sour cream

    Recipe



    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.

 

 

 


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