1 Medium Zucchini, Halved Lengthwise And Cut Into 1/2-inch Slices {1-1/2 Cups}
1 Medium Green Pepper, Coarsely Chopped {3/4 Cup}
1/2 Cup Chopped Onion, 1 Medium
1/2 Cup Thinly Sliced Celery
2-3 Teaspoons Chili Powder
1 Teaspoon Dried Oregano, Crushed
1/2 Teaspoon Ground Cumin
2 {14 1/2 Oz.} Cans Diced Tomatoes
1 {10 Oz.} Pkg. Frozen Whole Kernal Corn
1 {15 Oz.} Can Black Beans, Rinsed And Drained
1 Cup Bottled Salsa
3/4 Cup Shredded Cheddar Cheese
Sour Cream

In A 3 1/2 -5 Quart Slow Cooker, Combine Zucchini, Green Pepper, Onion, Celery, Chili Powder, Oregano, And Cumin. Stir In Undrained Tomatoes, Corn, Drained Beans, And Salsa.
Cover; Cook On Low-heat Setting For 8-10 Hours, Or On High-heat Setting For 4-5 Hours. To Serve, Ladle The Chili Into Bowls And Top With Cheese And Sour Cream.

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I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...

This sound really Yummy!!

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