Chunky Vegetable Chili

Recipe Description

* Source: ''Better Homes and Gardens''
* Prep: 15 minutes | Cook: 4 Hours
* Makes 4 Servings

Ingredients

  • 1 medium zucchini, cut into ½-inch pieces (1½ cups)
  • 1 medium green bell pepper|green sweet pepper, coarsely chopped (1 cup)
  • ½ cup coarsely chopped onion
  • ½ cup coarsely chopped celery
  • 2 cloves garlic, minced
  • 2 to 3 teaspoons chili powder
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon ground cumin
  • 2 x 14½-ounce cans Mexican-style stewed tomatoes
  • 1 x 17-ounce can whole kernel corn
  • 1 x 15-ounce can black beans, rinsed and drained
  • 1 x 8-ounce jar salsa
  • dairy sour cream

Directions

  1. In a 3½ or 4-quart crockery cooker combine zucchini, green bell pepper|green sweet pepper, onion, celery, garlic, chili powder, oregano, and cumin.
  2. Stir in undrained tomatoes, undrained corn, drained Black bean|beans, and salsa.
  3. Cover; Cook on low-heat setting for 8 to 10 hours or on high-heat setting For 4 to 5 Hours.
  4. To serve, ladle the chili into bowls and top with a dollop of sour cream.
This article uses material from the "Chunky Vegetable Chili" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License