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Spicy Meatless Chili

Before I retired, this recipe was a mainstay in our house. I could prepare the ingredients the night before, and then on the way out the door in the morning I could throw everything in the slow cooker. When I got home later, I made the toppings and supper was done. —Jane McMillan, Dania Beach, Florida
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    5 servings (2 quarts)

Ingredients

  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 1 cup salsa
  • 1 medium zucchini, cut into 1/2-inch pieces
  • 1 medium green pepper, coarsely chopped
  • 1 small onion, coarsely chopped
  • 1 celery rib, chopped
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Sour cream, shredded cheddar cheese and sliced jalapeno pepper, optional

Directions

  • In a 4-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low until vegetables are tender, 8-10 hours. If desired, top with sour cream, cheese and jalapeno pepper.
Nutrition Facts
1-1/2 cups: 224 calories, 2g fat (0 saturated fat), 0 cholesterol, 1290mg sodium, 48g carbohydrate (15g sugars, 11g fiber), 9g protein.

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