Slow-Cooker Veggie Chili
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.
Number of Servings: 15
Ingredients
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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.
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.
Member Ratings For This Recipe
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CD5731922
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JANTHEBLONDE
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DAIZYSTARLITE
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1CRAZYDOG
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ALRICHIE
I like slow cooker recipes because they're minimal work and they don't create extra dirty dishes. There was more to this recipe than I prefer, and in the end it wasn't really chili, but simply bean and vegetable soup with chili powder. I had to add A LOT more seasoning. It was better with chips. - 10/29/17