Chunky Veggie Chili
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- Prep Time
- Minutes
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- 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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