Vegetable Chili - Slow cooker style

3 15oz cans black beans rinsed andd drained
6 cups tomato juice
4 cups frozen corn kernels
3 cups chopped zucchini or yellow summer squash
1 1/2 cup chopped red or yellow pepper
1 cup chopped onio
4 tsp chili powder
1 tsp dried oregano
1/2 tsp salt
4 cloves garlic, minced

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.