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Vegetarian Crockpot Chili

Easy and tasty

Ingredients

  • 1 15-ounce can black or kidney beans, rinsed and drained
  • 2 14.5 cans diced tomatoes, undrained or substitute Rotel
  • 1 10-ounce package frozen whole-kernel corn
  • 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
  • 1 c bottled salsa
  • 1 medium green sweet pepper, coarsely chopped
  • 1 medium onion, chopped
  • 1 stalk celery, sliced
  • 2-3 teaspoons chili powder
  • 1 tsp dried oregano, crushed
  • ½ tsp ground cumin

Toppings:

  • Shredded cheddar cheese
  • Sour cream

Instructions

  1. In a 3.5- to 5-quart slow cooker, combine all but topping ingredients.

  2. Cover and cook on low setting for 8-10 hours or on high for 4-5 hours.

  3. Top each serving with cheese and sour cream. Serve with tortilla chips or cornbread.

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