Slow-Cooker Vegetable Chili
February 4, 2008
From Better Homes and Gardens Online
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 to 3 teaspoons chili powder
- 1 teaspoon dried oregano, crushed
- 1/2 teaspoon ground cumin
- 2 14-1/2-ounce cans stewed tomatoes
- 1 17-ounce can whole kernel corn
- 1 15-ounce can black beans, rinsed and drained
- 1 8-ounce jar salsa
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. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
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