Slow-Cooker Veggie ChiliSubmitted by: SARAHP130
IntroductionPower meals for your family - 100 % Wholesome!
Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans if you wish. Power meals for your family - 100 % Wholesome!
Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans if you wish.
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 Tbsp. chili powder
1 tsp. dried basil
1 tsp. 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 (any combination)
1 cup frozen whole kernel corn
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 bags for up to 2 months.
Makes 15 servings (1 1/2 cups for each serving)
Number of Servings: 15
Recipe submitted by SparkPeople user SARAHP130.