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Vegetarian Chili Ole!

Vegetarian Chili Ole!
I combine ingredients for this hearty chili, chunky with veggies, the night before, put in my trusty slow cooker in the morning and come home to a rich, spicy meal at night! —Marjorie Au, Honolulu, Hawaii
7 ServingsPrep: 35 min. Cook: 6 hours

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/2 cups frozen corn
  • 1 large onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium sweet red pepper, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1 ounce Mexican chocolate, chopped
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 1 tablespoon cornmeal
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon hot pepper sauce, optional
  • Optional toppings: diced tomatoes, chopped green onions and crumbled queso fresco

Directions

  • In a 4-qt. slow cooker, combine the first nine ingredients. Combine
  • the water, tomato paste, cornmeal, chili powder, salt, oregano,
  • cumin and pepper sauce if desired until smooth; stir into slow
  • cooker. Cover and cook on low for 6-8 hours or until vegetables are
© Taste of Home 2013

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Vegetarian Chili Ole! (continued)

Directions (continued)

  • tender.
  • Serve with toppings of your choice.
  • Yield: 7 servings.
Nutrition Facts: 1 cup (calculated without optional ingredients) equals 216 calories, 1 g fat (trace saturated fat), 0 cholesterol, 559 mg sodium, 43 g carbohydrate, 10 g fiber, 11 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
© Taste of Home 2013