• 1 med. zucchini, cut into 1/2" pieces (1-1/2 c)
• 1 med. green pepper, coarsely chopped (1 c)
• 1/2 c coarsely chopped onion
• 1/2 c coarsely chopped celery
• 2 cloves garlic, minced
• 2-3 t chili powder
• 1 t dried oregano, crushed
• 1/2 t ground cumin
• 2 14-1/2 oz cans Mexican-style stewed tomatoes
• 1 17 oz can whole kernel corn
• 1 15 oz can black beans, rinsed and drained
• 1 8 oz jar salsa

1. Put the zucchini, pepper, onion, celery, garlic, spices in crockpot. Stir in undrained tomatoes, slightly drained corn, and drained beans, and salsa.
2. Cook low for 8-10 hours or high for 4-5 hours.
3. I made this into 8 servings at 3 points each. I did add an extra zucchini, used regular stewed tomatoes (not Mexican), and added 2 pouches of Boca crumbles the last hour of cooking (which did add .5pts to each serving).

Not sure where I got this recipe from but it is amazing! Crockpot Chunky Veggie Chili 8 servings- 3 points