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. Recipe is from Southern Living.

• Ready In: 8 hrs 25 mins
• Serves: 15

Ingredients

• 2  large carrots, diced (1 cup)
• 2  celery ribs, diced (1/2 cup)
• 1  medium sweet onion, diced
•  vegetable oil cooking spray
• 2 (8 ounce) 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 ounce) can tomato sauce
• 3  cups tomato juice
• 2 (14 1/2ounce) cans diced tomatoes, undrained
• 4 (15 ounce) cans pinto beans, black beans, great Northern beans or 4 (15 ounce) cans 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.