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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 156.6
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 553.5 mg
  • Total Carbs: 31.2 g
  • Dietary Fiber: 9.8 g
  • Protein: 8.9 g

View full nutritional breakdown of Slow-Cooker Veggie Chili calories by ingredient
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Slow-Cooker Veggie Chili

Submitted by: SARAHP130

Introduction

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.
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.

Number of Servings: 15

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 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

Directions

1. Saute first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; saute 3 more minutes. Add chili powder and next 2 ingredients, and saute 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 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.






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