Title: Vegetable Chili
Categories: Veg05
Yield: 4 servings

2 md Zucchini; chopped
1 md Red bell pepper; chopped
1 md Green bell pepper; chopped
3 Carrots
Peeled and chopped
3 Celery ribs; chopped
2 md Onions; chopped
2 lg Tomatoes; chopped,
OR 14 1/2-ounce canned
-Italian peeled
Tomatoes
Drained and chopped
15 1/4 oz Canned whole kernel corn;
-well drained
15 1/4 oz Canned garbanzo beans;
-(chick-peas),
Rinsed and well drained
2 ts Chili powder
2 ts Ground cumin
15 oz Canned mild salsa
1/3 c Tomato paste
Salt and pepper

When you want a lighter version of chili try this variation. Chopping the
vegetables takes a little time, but after turning everything into the slow
cooker, the machine does all the work. Serve over brown rice and top with a
little shredded cheese and plain nonfat yogurt.

MAKES 4 TO 5 SERVINGS

1. In a 4-quart electric slow cooker, mix together the zucchini, bell
peppers, carrots, celery, onions, tomatoes, corn, garbanzo beans, chili
powder, cumin, and salsa.

2. Cover and cook on the low heat setting about 8 hours, or until the
vegetables are almost tender.

3. Stir in the tomato paste. Season with salt and pepper to taste.

Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton

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