Dark's Kitchen
Serves 6, 1 1/2 C per serving

1 29 oz. can diced tomatoes, fire-roasted with garlic
3 Tbsp tomato paste
1 Tbsp olive oil
1 Tbsp chili powder
1/2 tsp chili powder, chipotle style
1 tsp ground cumin
2 large zucchini, cut into 3/4 inch cubes
2 C frozen corn kernels
1 15 oz. can black beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
2 medium poblano chile, seeded and diced (about 1 3/4 C)
3/4 C cilantro, fresh, chopped
1/2 C water, hot
3/4 tsp salt


In a 4 quart or larger crock pot, combine tomatoes, tomato paste, oil, chili powders, and cumin. Stir to combine.

Add zucchini, corn, black beans, pinto beans, and poblanos. Stir again to combine.

Cook on low until for 6 hours.

Stir in cilantro and water. Season with salt.

Serve topped with 2 Tbsp reduced-fat sour cream, if desired (above 2 Tbsp may affect SmartPoints value).

Spicy Crock Pot Vegetarian Chili
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