Ingredients
2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained1 can (15 ounces) black beans, rinsed and drained2 cups frozen corn, thawed1 cup salsa1 medium zucchini, cut into 1/2-inch pieces1 medium green pepper, coarsely chopped1 small onion, coarsely chopped1 celery rib, chopped3 tablespoons chili powder1 teaspoon dried oregano2 garlic cloves, minced3/4 teaspoon salt3/4 teaspoon pepper1/2 teaspoon ground cumin1/4 teaspoon cayenne pepperSour cream, shredded cheddar cheese and sliced jalapeno pepper, optional
Preparation
In a 4-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low until vegetables are tender, 8-10 hours. If desired, top with sour cream, cheese and jalapeno pepper.
