Chunky Vegetable Chili

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

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. Stir in undrained tomatoes, undrained corn, Drained Beans, and Salsa.
 * 2) 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.