Spicy Meatless Chili

• 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups frozen corn, thawed
• 1 cup salsa
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium green pepper, coarsely chopped
• 1 small onion, coarsely chopped
• 1 celery rib, chopped
• 3 tablespoons chili powder
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Optional toppings: Sour cream, chopped avocado, chopped onion
• shredded cheddar cheese

1. In a 4-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Garnish with sour cream, avocado, onion and/or cheese if desired.

tomatoes, black beans, frozen corn, salsa, zucchini, green pepper, onion, celery, chili powder, oregano, garlic, salt, pepper, ground cumin, cayenne pepper, toppings, cheddar cheese

Taken from www.tasteofhome.com/recipes/spicy-meatless-chili/ (may not work)