Chunky Vegetable Chili

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

Directions

1. In a 3½ or 4-quart crockery cooker combine zucchini, green sweet pepper, onion, celery, garlic, chili powder, oregano, and cumin.
2. Stir in undrained tomatoes, undrained corn, drained 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.