Chunky Veggie Chili

    • Prep Time
    • Minutes
    • Yield
    • 15 cups

Ingredients

  • 2 medium zucchini, cut into ½ inch pieces (3 cups)
  • 1 medium green pepper, coarsely chopped (1 cup)
  • 1 medium red pepper, coarsely chopped (1 cup)
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped celery
  • 4-5 cloves garlic, minced
  • 1 to 2 Tablespoons chili powder
  • 1-2 Tablespoons dried oregano, crushed
  • 2 teaspoon ground cumin
  • 2 – 14 ½ oz cans Mexican style stewed tomatoes
  • 1 – 16 oz bag frozen whole kernel corn
  • 2 – 15 oz can black beans, rinsed and drained
  • 2 – 15 oz can Kidney beans, rinsed and drained
  • 1 – 8 oz jar salsa

Instructions

  • 1. In a 5 or 6 quart crockery cooker combine zucchini, green pepper, onion, celery, garlic, chili powder, oregano and cumin.
  • 2. Stir in undrained tomatoes, 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.
  • Servings : 12-15

Instructions

  • 1. In a 5 or 6 quart crockery cooker combine zucchini, green pepper, onion, celery, garlic, chili powder, oregano and cumin.
  • 2. Stir in undrained tomatoes, 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.
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