Vegetable Chili

2 Medium Zucchini, chopped
1 Medium Red Bell Pepper, chopped
1 Medium Green Bell Pepper, chopped
3 Carrots, peeled and chopped
3 Celery Ribs, chopped
2 Medium Onions, chopped
1 (14.5 oz.) Can Italian Diced Tomatoes, drained
1 (15 oz.) Can Whole Kernel Corn, drained
1 (15 oz.) Can Garbanzo Beans, rinsed and drained
2 teaspoons Chili Powder
2 teaspoons Ground Cumin
2 Cups Mild Salsa
1/3 Cup Tomato Paste
Salt and Pepper

Spray crockpot with non-stick cooking spray. Combine all ingredients except the tomato paste and pour into the crockpot. Cook on low heat for about 8 hours, or until the vegetables are tender. Stir in the tomato paste. Season with salt and pepper to taste.

Serves: 11 (1 Cup Each)
Per Serving: 130 Calories; 1g Fat (8.0% calories from fat); 5g Protein; 28g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 492mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fat. WWP: 2   (www.AimeesAdventures.com)