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Sherry's Vegetarian Chili- Slow Cooker-Style

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 8 hr 10 min
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.
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