Spicy Meatless Chili

• servings: 5 servings
• total time: 8 hours 25 minutes

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: Sour cream, shredded cheddar cheese and sliced jalapeno pepper

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

• Calories: 224
• Total Fat: 2g fat (0 saturated fat)
• Cholesterol: 0
• Sodium: 1290mg
• Total Carbohydrate: 48g carbohydrate (15g su
• Dietary Fiber: 11g fiber)
• Protein: 9g protein.