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.
Slow-Cooker Veggie Chili
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.
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- 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
- 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
- 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. 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.
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