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Prep Time: 25 Minutes Cook Time: 498 Minutes |
Ready In: 523 Minutes Servings: 1 |
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Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans, if you wish, in this Slow-Cooker Veggie Chili recipe. 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 |
Directions:
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.
3. Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.
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