SPICY MEATLESS CHILI

Spicy Meatless Chili image

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

Provided by Taste of Home

Categories Lunch

Time 8h25m

Yield 5 servings (2 quarts).

Number Of Ingredients 16

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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

Steps:

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 : Calories 224 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1290mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 11g fiber), Protein 9g protein.