Vegetable Chili (Recipe)

When you want a lighter version of chili, try this variation.  Chopping the vegetable 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.

Ingredients

2 medium zucchini, chopped

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

3 carrots, peeled and chopped

3 celery ribs, chopped

2 medium onions, chopped

2 large tomatoes, chopped, or 1 (14 1/2 ounce) can Italian peeled tomatoes, drained and chopped

1 (15 1/4 ounce) can whole kernel corn, well drained

1 (15 1/4 ounce) can garbanzo beans (chick-peas), rinsed and well drained

2 teaspoon chili powder

2 teaspoons ground cumin

1 (15 ounce) can mild salsa

1/3 cup tomato paste

Salt and pepper

Steps

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.