VEGGIE AND BEAN CHIPOTLE CHILI

 1 can pinto beans

1 can diced tomatoes with juice

1 can (8-oz) tomato sauce

1 pkg (8-oz) fresh mushrooms, large chopped

2 large yellow bell peppers, diced

1 large onion, diced

2 1/2 tablespoons chipotle chili powder

1 tablespoon brown sugar

1/2 teaspoon salt

1 lb zucchini, chunked

2 tablespoons cornmeal

1/4 cup sour cream (or yogurt), if desired

In a 5 or 6-quart slow cooker or crockpot combine the beans, tomatoes with juice, tomato sauce, mushrooms, bell peppers, onion, chili powder, brown sugar, and salt. Press the vegetables down into the mixture to form a layer; Top with the zucchini. Place lid on cooker and cook on low for 8 hours or on high for 4 hours.

Approximately 20 minutes before serving, gradually stir in the cornmeal until well blended. Replace lid and and cook on high setting until the chili simmers and thickens. This will take about 15 minutes.

To serve, top each bowl with a dollop of sour cream, if desired.

NOTE: This is good as a topping over a baked potato, too.

 

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