Prep Time
25 Mins
Cook Time
8 Hours 18 Mins
Yield
Makes 15 servings (serving size: 1 1/2 cups)
Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio

How to Make It

Step 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.

Step 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.

Step 3

Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.

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