Chunky Vegetable Chilli

Chunky Vegetable Chilli

Chunky Vegetable Chili 

2 medium zucchini, cut into ½ inch pieces (3 cups) 

2 medium green sweet pepper, coarsely chopped (2 cups) 

1 cup coarsely chopped onion 

1 cup coarsely chopped celery 

4 cloves garlic, minced 

4-6 tsp chili powder 

2 tsp dried oregano, crushed 

1 tsp ground cumin 

(4) 14 ½ ounce cans of stewed tomatoes (undrained) 

(2) 17 oz cans of whole kernel corn (undrained) 

(2) 15 oz can black beans, rinsed and drained 

(2) 8 oz jars of mild salsa 

Sour cream (optional) 


  1. In a 3 ½-4 quart crockpot, combine zucchini, green sweet pepper, onion, celery, garlic, chili powder, oregano and cumin. Stir in undrained tomatoes, undrained corn, drained beans and salsa. 
  2. Cover; cook on low-heat for 8-10 hours or on high-heat for 4-5hrs. To serve, ladle chili into bowls and top with a dollop of sour cream. Makes 8 servings. 

*Recipe adapted from Better Homes and Garden Crockery Cookbook.


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