Slow-Cooker Veggie Chili

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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

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.

Minutes to Prepare: 25

Minutes to Cook: 498

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.