Wendy's Veggie Chili Recipe

ingredients

1 medium zucchini
1 medium green bell pepper
3/4 cup chopped onion
3/4 cup chopped celery
3 cloves garlic (chopped or pressed)
2 teaspoons chili powder (more if desired)
1 teaspoon dried oregano
1/2 teaspoon cumin
1 can (28 ounce size) Mexican or Italian style stewed tomatoes (undrained)
12 ounces salsa
17 ounces canned corn (undrained)
15 ounces canned kidney beans (drained and rinsed)
15 ounces canned black beans (drained and rinsed)

directions

In a crock pot or heavy pot on the stove, combine chopped veggies, crushed garlic, undrained tomatoes and corn and drained beans. Simmer on the stove for 3-4 hours or in the crock pot 4-5 hours on high, 8-10 hours on low.

(Hint: turns out thicker on the stove).

We will also vary things by substituting different varieties of beans. I find the red kidney bland. try Vermont cranberry, coco rubico, Vermont appaloosa, calypso and several other varieties to add different color and flavor to casserole.

nutrition data

477 calories, 8 grams fat, 89 grams carbohydrates, 20 grams protein per serving.

reviews & comments

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