Chunky Vegetable Chili (Lowfat-Crockpot)

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Chunky Vegetable Chili (Lowfat-Crockpot)

 

To reduce hotness, use regular stewed tomatoes and a mild salsa. Serve with

warm cornmeal biscuits.

 

1 medium zucchini, cut into 1/2-inch pieces (1-1/2 cups)

1 medium green sweet pepper, coarsely chopped (1 cup)

1/2 cup coarsely chopped onion

1/2 cup coarsely chopped celery

2 cloves garlic, minced

2 to 3 teaspoons chili powder

1 teaspoon dried oregano, crushed

1/2 teaspoon ground cumin

2 14-1/2-ounce cans Mexican-style stewed tomatoes

1 17-ounce can whole kernel corn

1 15-ounce can black beans, rinsed and drained

1 8-ounce jar salsa

Dairy sour cream

In a 3-1/2- or 4-quart crockery cooker combine zucchini, green sweet pepper,

onion, celery, garlic, chili powder, oregano, and cumin. Stir in undrained

tomatoes, undrained corn, drained beans, and salsa.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting

for 4 to 5 hours. To serve, ladle the chili into bowls and top with a dollop

of sour cream. Makes 4 servings.

 

Nutrition facts per serving: 277 calories, 7 g total fat, 2 g saturated fat,

6 mg cholesterol, 1599 mg sodium, 54 g carbohydrate, 13 g protein.

Points: 6

 

LHJ