Cullen's
Chunky Vegetable Chili
1 medium zucchini,
cut into 1/2-inch pieces (1-1/2 cups)
Dairy sour cream
1 8-ounce jar Salsa
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped onion
1 15-ounce can black beans, rinsed and drained
1 17-ounce can whole kernel corn
2 14-1/2-ounce cans Mexican-style stewed tomatoes
2 teaspoon dried oregano, crushed
1 medium green sweet pepper, coarsely chopped (1 cup)
4 teaspoons chili powder
2 cloves garlic, minced
Salt & pepper
2 teaspoon ground cumin
To taste; picante or other sauce Mexican Sauces
M72
In a 3-1/2- or 4-quart crockery cooker
combine zucchini, green sweet pepper, onion, celery, garlic, chili powder,
oregano, and cumin. Stir in undrained tomatoes, undrained corn, drained beans,
and salsa.
Cover; cook on low-heat setting for
8 to 10 hours or on high-heat setting for 4 to 5 hours. To serve, ladle the
chili into bowls and top with a dollop of sour cream. Makes 4 servings
Serve with;
Lynn's Spanish RiceM16
and Kat's Guacamole
SaladM21 and
Kat's Pinto Beans & FrijolesM24
and
Kat's Flour Tortilla BR26 and Mexican Sauces
M72
The only reason I'm in
Hollywood
is that I don't have the moral courage to refuse the money.
- Marlon Brandow