Slow-Cooker Veggie Chili

4.0 28
4 stars
(28)
Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio
Recipe from Southern Living

Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans, if you wish, in this Slow-Cooker Veggie Chili recipe.

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 tablespoon chili powder
  • 1 teaspoon dried basil
  • 1 teaspoon 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
  • 1 cup frozen whole kernel corn

Preparation

Cook Time:
Prep Time:

  1. 1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
  2. 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.
  3. Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.
Kelly and Mark Leishear, Milton, Delaware,
January 2008

Nutritional Information

  • Calories: 124
  • Calories from fat: 0.0%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.4g
  • Carbohydrate: 24.5g
  • Fiber: 7g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 566mg
  • Calcium: 63mg