Rating: 4 stars
28 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 9
  • 5 star values: 15

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.

Kelly and Mark Leishear, Milton, Delaware
Recipe by Southern Living January 2008

Gallery

Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio

Recipe Summary

prep:
25 mins
cook:
8 hrs 18 mins
total:
8 hrs 43 mins
Yield:
Makes 15 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

124 calories; calories from fat 0%; fat 0.8g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 7.4g; carbohydrates 24.5g; fiber 7g; cholesterol 0mg; iron 2mg; sodium 566mg; calcium 63mg.
Advertisement
Advertisement