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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chunky Vegetable Chili Recipe

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This recipe for Chunky Vegetable Chili is from The Herman & Dorothy Scholer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium zucchini, cut into 1/2 inch pieces (1 1/2 c.)
1 medium green sweet pepper, coarsely chopped (1 c.)
1/2 c. coarsely chopped onion
1/2 c. coarsely chopped celery
2 cloves garlic, minced
2-3 tsp. chili powder
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 14-1/2 oz cans Mexican-style stewed tomatoes
1 17 oz can whole kernel corn
1 15 oz can black beans, rinsed and drained
1 8 oz jar salsa
1/2-3/4 c dairy sour cream
Directions:
Directions:
In a 3-1/2 or 4 quart crock pot combine zucchini, green pepper, onion, celery, garlic, chili powder, oregano, and cumin. Stir in undrained tomatoes, undrained corn, drained beans, and salsa.

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

Ladle into bowl(s) and top with a dollop of sour cream.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20 min
Personal Notes:
Personal Notes:
When I first made this dish for vegetarian friends, I was impressed with its wonderful blending of flavors. It has become a recipe that I love to make in the fall and winter.

 

 

 

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