Difference between revisions of "Chunky Vegetable Chili"
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# In a 3½ or 4-quart crockery cooker combine [[zucchini]], [[green bell pepper|green sweet pepper]], [[onion]], [[celery]], [[garlic]], [[chili powder]], [[oregano]], and [[cumin]]. | # In a 3½ or 4-quart crockery cooker combine [[zucchini]], [[green bell pepper|green sweet pepper]], [[onion]], [[celery]], [[garlic]], [[chili powder]], [[oregano]], and [[cumin]]. | ||
# Stir in undrained [[tomato]]es, undrained [[corn]], drained [[Black bean|beans]], and salsa. | # Stir in undrained [[tomato]]es, undrained [[corn]], drained [[Black bean|beans]], and salsa. | ||
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[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
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[[Category:American cuisine]] | [[Category:American cuisine]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Latest revision as of 10:02, 15 July 2012
Description
Contributed by Jenn b aka Mom2sam and Tiny at World Recipes Y-Group
- 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 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
Procedures
- In a 3½ 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.
