"Vegetarian Chili - Recipe"
With hot cornbread
on the side, this healthy and hearty dish
makes a complete meal.
on the side, this healthy and hearty dish makes a complete meal.
Vegetarian Chili
2 cans (15 oz, 420 g each) diced tomatoes with their liquid
1 can (15 oz, 420 g) black beans, drained
10 oz (280 g) frozen corn kernels
1 cup (250 ml) bottled salsa
1 medium zucchini (courgette), halved lengthwise and sliced
1 green bell pepper (capsicum), seeded and chopped
1 medium onion, chopped
2 stalks celery, chopped
2-3 tsp (10-15 ml) chili powder
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Shredded cheddar cheese for garnish (optional)
Sour cream for garnish (optional)
Combine all ingredients except the cheese and sour cream in the slow cooker
. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Serve topped with grated cheese and sour cream, if desired. Serves 6 to 8.
2 cans (15 oz, 420 g each) diced tomatoes with their liquid
1 can (15 oz, 420 g) black beans, drained
10 oz (280 g) frozen corn kernels
1 cup (250 ml) bottled salsa
1 medium zucchini (courgette),
1 green bell pepper (capsicum), seeded and chopped
1 medium onion, chopped
2 stalks celery, chopped
2-3 tsp (10-15 ml) chili powder
1 tsp (5 ml) dried oregano
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Shredded cheddar cheese for garnish (optional)
Sour cream for garnish (optional)
Combine all ingredients except the cheese and sour cream in the slow cooker
. Cook covered on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours. Serve topped with grated cheese and sour cream, if desired. Serves 6 to 8.
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