Slow-Cooker Low Sodium Veggie Chili

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 182.2
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 210.8 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 8.8 g
  • Protein: 10.0 g

View full nutritional breakdown of Slow-Cooker Low Sodium Veggie Chili calories by ingredient
Report Inappropriate Recipe

Submitted by:


Adapted from Southern Living magazine, January 2008 issue Adapted from Southern Living magazine, January 2008 issue
Number of Servings: 15


    3 whole carrots, peeled & diced
    2 celery ribs, diced
    1 medium red onion, diced
    Vegetable cooking spray
    16 oz. sliced fresh mushrooms
    1 large yellow bell pepper, diced
    1 T. Chili powder
    1 t. Dried basil
    1 t. Chipotle chili powder, or to taste
    1 T. Cumin, or to taste
    1 - 8 oz. can tomato sauce, no salt added
    3 cups tomato juice, low sodium
    2 - 14 oz cans diced tomato, no salt added
    4 cans beans, low sodium
    1 cup frozen whole kernel corn


Cool leftovers, and freeze in plastic freezer containers for up to 2 months.


1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 min or until onions are translucent. Add peppers, mushrooms, & garlic; sauté 2-3 mins. Add chili powder & spices; sauté 2-3 more mins.
2. Stir together tomato sauce & tomato juice in a 6 qt slow-cooker until smooth. Stir in diced tomatoes, beans, corn, & sautéed vegetables.
3. Cover and cook on LOW for 8 hours.

Serving Size: Makes 15 servings

Number of Servings: 15

Recipe submitted by SparkPeople user DEBLOUKY.


Rate This Recipe