Slow-Cooker Veggie Chili

Submitted by Pinay0618

"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: 8hrs 25mins
• Ingredients: 15
• 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 1/2 ounce) cans diced tomatoes, undrained
• 4 (15 ounce) cans pinto beans, black beans, great Northern beans or (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.