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Spicy Meatless Chili Recipe

When I was working (I'm retired now), this recipe was a mainstay because I could prepare the ingredients the night before, then on the way out the door in the morning. throw everything in the slow cooker. When I got home later, I made the toppings and supper was done.—Jane McMillan, Dania Beach, Florida

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Spicy Meatless Chili Recipe

Prep: 25 min. Cook: 8 hours

Yield: 5 Servings

25 480 505

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
Optional toppings: Sour cream, chopped California Avocado, chopped onion and/or shredded cheddar cheese

Directions

In a 4-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Garnish with sour cream, avocado, onion and/or cheese if desired. Yield: 5 servings (2 quarts).

Nutritional Facts 1-1/2 cups (calculated without toppings) equals 224 calories, 2 g fat (trace saturated fat), 0 cholesterol, 1,290 mg sodium, 48 g carbohydrate, 11 g fiber, 9 g protein.

Originally published as Spicy Meatless Chili in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p66