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.
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
How to Make It
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.
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 freezer bags for up to 2 months.
Pretty good. I did tweak the spices per others' recommendations, but I thought it was pretty good. And there was enough of this stuff to eat off of for days and days, even after giving portions of it away. Just beware that it does take quite some time to chop all the veggies. But I will probably make again.
After making all kinds of chili for years I guess I instinctively jazz them up. One of the easiest fixes is in your diced tomatoes. I always use the ones with roasted garlic and onions, and the one with chili peppers. Addition of cumin is automatic and I doubled the chili powder. This chili was a big hit, sorry yours was so bland.
I love this recipe. I made it for the second time today. I am trying to make more meatless meals. I never thought I would like chili without meat, but I was wrong. I don't miss the meat at all in this recipe. It is very thick and it's flavorful. My husband has to add a little extra heat, but it's just right for me. The other nice thing is that, since there's only two of us, it makes three meals - I've got two in the freezer for later.
Well, this was a huge hit with the family - even my hubby who doesn't like cooked carrots loved it. We topped it with a bit of shredded cheddar, a bit of sour cream, some minced green onion and some sliced black olives. Had whole wheat rolls and a garden salad on the side. Very filling!
Delicious recipe! Based on other reviews, I punched up the flavor by adding 1t cumin, 1t Spike seasoning and 1 chipotle with 1tsp adobo sauce. I kept all other ingredients the same, and cooked on high for 3 1/2 hours. I'll definitely make it again.
I love this recipe...have made it several times. Today I made it with spicy hot V8 juice instead of the tomato juice, and decreased the chili powder to 1 1/2 tsp. It was spicy, not not too spicy...delicious!
I tried out this recipe for the first time yesterday. I made it in the morning, then went shopping and to a movie with my daughter.
After the movie, my husband rang me and said that he was at a friend's house. We were invited for an impromptu pot luck dinner, and could I bring the new chili over to the friend's house?
I was a little nervous because I hadn't tried it before, but I agreed.
So I drove home, got the chili straight from the crockpot, and drove to my friend's house. We served up a variety of things, and this chili was a big hit!
I put out a carton of sour cream and sliced up two avocados to go on top.
Everyone loved it. I'll certainly be making this again!
I thought this was a very good chili. I think that my family was almost finished with dinner before they realized there was no meat in it. I followed the recipe exactly but did add extra chili powder. Yummy! I served rice on the side and mixed the chili with the rice for myself. Good dish that I will definitly make again.
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