Easy Vegetarian Crock Chili

By Tonya_Speed

NUTRITION per serving: 235 Calories; 2g Fat; 11g Protein; 49g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 647mg Sodium. Exchanges: 2 Grain (Starch); 0 Lean Meat; 4 Vegetable; 0 Fat. Points: 4

Ingredients

• 2 1/4 cups chopped zucchini
• 1 1/2 cups green bell peppers, seeded, deribbed and
• chopped
• 2 1/4 cups chopped carrots
• 2 1/4 cups chopped celery
• 1 1/2 cups chopped onions
• 1 (14.5-oz.) can diced tomatoes with green chilies
• 1 (16-oz.) package frozen whole kernel corn
• 1 (15-oz.) can garbanzo beans, drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 (15-oz.) jar chunky salsa-your favorite
• 1/3 cup tomato paste

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Combine all ingredients in slow cooker; blend well. Cover and cook on Low for 7
hours, or until veggies are tender.

SERVING SUGGESTION: Serve in bowls garnished with shredded Cheddar cheese and chopped green onions and cilantro. Add some corn muffins and a big salad.