Vegetable Chili - Slow cooker style

  • Number of Servings: 10
Ingredients
3 15oz cans black beans rinsed andd drained6 cups tomato juice4 cups frozen corn kernels3 cups chopped zucchini or yellow summer squash1 1/2 cup chopped red or yellow pepper1 cup chopped onio4 tsp chili powder1 tsp dried oregano1/2 tsp salt4 cloves garlic, minced
Directions
In a 6 1/2 quart slow cooker, stir together all ingredients, cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 3 to 4 hours.

makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user BRYNH26.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 243.1
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 526.0 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 12.8 g
  • Protein: 12.8 g

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