Slow-Cooker Veggie Chili

Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans if you wish.

Prep Time: 25 minutes
Cook Time: 8 hour(s) 18 minutes
Yield: Makes 15 servings (serving size: 1 1/2 cups)

Ingredients

• 2  large carrots, diced (1 cup)
• 2  celery ribs, diced (1/2 cup)
• 1  medium-size sweet onion, diced
• Vegetable cooking spray
• 2  (8-oz.) packages sliced fresh mushrooms
• 1  large zucchini, chopped (1 1/2 cups)
• 1  yellow squash, chopped (1 cup)
• 1  tablespoon  chili powder
• 1  teaspoon  dried basil
• 1  teaspoon  seasoned pepper
• 1  (8-oz.) can tomato sauce
• 3  cups  tomato juice
• 2  (14 1/2-oz.) cans diced tomatoes, undrained
• 4  (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained
• 1  cup  frozen whole kernel corn

Preparation

1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.

2. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. Cover and cook on LOW 8 hours.

Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.

Nutritional Information

Calories:

124 (0.0% from fat)

Fat:

0.8g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein:

7.4g

Carbohydrate:

24.5g

Fiber:

7g

Cholesterol:

0.0mg

Iron:

2mg

Sodium:

566mg

Calcium:

63mg