This meatless chili recipe is perfect for a delicious vegetarian meal.
1 medium Green Sweet Pepper, coarsely chopped (3/4 cup)
1 medium Zucchini, halved lengthwise and cut into 1/2” slices (1 1/2 cups)
1/2 cup Celery, thinly sliced
1/2 cup chopped Onion
1 tsp. Dried Oregano, crushed
1/2 tsp. Ground Cumin
2 to 3 tsp. Chili Powder
1 (15 oz.) can Black Beans, rinsed and drained
2 (14 oz.) cans Diced Tomatoes
1 cup Salsa
1 (10 oz.) package frozen whole kernel Corn
3/4 cup shredded Cheddar Cheese (3 oz.)
Dairy sour cream
In 5 quart slow cooker combine green sweet pepper, zucchini, celery, onion, oregano, cumin, and chili powder. Then stir in the drained beans, undrained tomatoes, salsa, and corn.
Then just cover; and let it go. You can top the chili with cheese and sour cream before serving.
Prep time: 20 minutes
Cook time: Low 7 hours/High 3 1/2 hours
Yield: 8 servings