Chunky Vegetable Chili

Description
Contributed by Jenn b aka Mom2sam and Tiny at World Recipes Y-Group
 * Source: Better Homes and Gardens
 * Prep: 15 minutes | Cook: 4 Hours
 * Makes 4 Servings

Ingredients

 * 1 medium zucchini, cut into ½-inch pieces (1½ cups)
 * 1 medium green sweet pepper, coarsely chopped (1 cup)
 * ½ cup coarsely chopped onion
 * ½ cup coarsely chopped celery
 * 2 cloves garlic, minced
 * 2 to 3 teaspoons chili powder
 * 1 teaspoon dried oregano, crushed
 * ½ teaspoon ground cumin
 * 2 x 14½-ounce cans Mexican-style stewed tomatoes
 * 1 x 17-ounce can whole kernel corn
 * 1 x 15-ounce can black beans, rinsed and drained
 * 1 x 8-ounce jar salsa
 * dairy sour cream

Directions

 * 1) In a 3½ or 4-quart crockery cooker combine zucchini, green sweet pepper, onion, celery, garlic, chili powder, oregano, and cumin.
 * 2) Stir in undrained tomatoes, undrained corn, drained beans, and salsa.
 * 3) Cover; Cook on low-heat setting for 8 to 10 hours or on high-heat setting For 4 to 5 Hours.
 * 4) To serve, ladle the chili into bowls and top with a dollop of sour cream.