Post by marlaoh on Jan 18, 2004 10:24:03 GMT -6
Chunky Vegetable Chili
• 1 medium zucchini, cut into 1/2-inch pieces (1-1/2 cups)
• 1 medium green sweet pepper, coarsely chopped (1 cup)
• 1/2 cup coarsely chopped onion
• 1/2 cup coarsely chopped celery
• 2 cloves garlic, minced
• 2 to 3 teaspoons chili powder
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 2 14-1/2-ounce cans Mexican-style stewed tomatoes
• 1 17-ounce can whole kernel corn
• 1 15-ounce can black beans, rinsed and drained
• 1 8-ounce jar Salsa
• Dairy sour cream
1. In a 3-1/2- or 4-quart crockery cooker combine zucchini, green sweet pepper, onion, celery, garlic, chili powder, oregano, and cumin. Stir in undrained tomatoes, undrained corn, drained beans, and salsa.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To serve, ladle the chili into bowls and top with a dollop of sour cream. Makes 4 servings.
• 1 medium zucchini, cut into 1/2-inch pieces (1-1/2 cups)
• 1 medium green sweet pepper, coarsely chopped (1 cup)
• 1/2 cup coarsely chopped onion
• 1/2 cup coarsely chopped celery
• 2 cloves garlic, minced
• 2 to 3 teaspoons chili powder
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• 2 14-1/2-ounce cans Mexican-style stewed tomatoes
• 1 17-ounce can whole kernel corn
• 1 15-ounce can black beans, rinsed and drained
• 1 8-ounce jar Salsa
• Dairy sour cream
1. In a 3-1/2- or 4-quart crockery cooker combine zucchini, green sweet pepper, onion, celery, garlic, chili powder, oregano, and cumin. Stir in undrained tomatoes, undrained corn, drained beans, and salsa.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. To serve, ladle the chili into bowls and top with a dollop of sour cream. Makes 4 servings.