Sherry's Vegetarian Chili- Slow Cooker-Style
Makes:
6 servings
Total Time:
8 hr 10 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Chilis
what you need
- 1 can (15 oz.) black beans, rinsed, drained
- 2 cans (14-1/2 oz. each) diced tomatoes, undrained
- 1 pkg. (10 oz.) frozen whole kernel corn
- 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
- 1 cup bottled salsa (hot or mild)
- 3/4 cup coarsely chopped green pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 3 tsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. dried cumin
- 1 cup Kraft Shredded Reduced-Fat Cheddar Cheese
- 1/2 cup Breakstone's Light Sour Cream
make it
In a 3-1/2 to 5 quart slow cooker, combine beans, tomatoes, corn, zucchini, salsa, green pepper, onion, celery, chili powder, oregano and cumin.
Cover, cook on low for 8 hours or on high for 4 hours.
Top each serving with cheese and sour cream.
Notes
A hearty meatless chili that you can have with hot or mild salsa according to your tastes.
