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Sherry's Vegetarian Chili- Slow Cooker-Style
Sherry's Vegetarian Chili- Slow Cooker-Style

Sherry's Vegetarian Chili- Slow Cooker-Style

8 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
Cover, cook on low for 8 hours or on high for 4 hours.
3
Top each serving with cheese and sour cream.
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