top of page

Ingredients:

  • Vegetable cooking spray

  • 2 large carrots, diced (1 cup)

  • 2 celery ribs, diced (1/2 cup)

  • 1 medium-sized sweet onion, diced

  • 2 (8-oz.) packages sliced fresh mushrooms

  • 1 large zucchini, chopped (1 ½ 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 ½-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, dried basil, and seasoned pepper, 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, beans, corn, 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.

Slow-Cooker Veggie Chili

Cook Time: 8 hours, 18 minutes

Prep Time: 25 minutes

bottom of page