Slow-Cooker Veggie Chili

By ngaldi

Kelly and Mark Leishear, Milton, Delaware, Southern Living

JANUARY 2008

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

Details

Servings 15
Preparation time 25mins
Cooking time 523mins
Adapted from myrecipes.com

Preparation

Step 1

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.