Everyone's Favorite Vegetarian Chili

Cook in a 3 & 1/2- to 5-quart slow cooker for 8 hours on low or 4 hours on high.

Ingredients

• 1 medium zucchini, halved lengthwise and cut into 1/2-inch slices (1 & 1/2 cups)
• 1 medium green sweet pepper, coarsely chopped (3/4 cup)
• 1/2 cup chopped onion (1 medium)
• 1/2 cup thinly sliced celery
• 2 to 3 teaspoons chili powder
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon ground cumin
• Two 14 1/2-oz cans diced tomatoes
• One 10-oz package frozen whole kernel corn
• One 15-oz can black beans, rinsed and drained
• 1 cup bottled salsa
• 3/4 cup shredded cheddar cheese
• Dairy sour cream

Directions

• In a slow cooked combine zucchine, green sweet pepper, onion, celery, chili powder, oregano, and cumin. Stir in undrained tomatoes, corn, drained beans and salsa.
• Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. To serve, ladle the chili into bowls and top with cheese and sour cream.
• Optional: serve over corn bread or rice.