Slow Cooker Veggie Chili

Slow Cooker Veggie Chili

Slow Cooker Veggie Chili

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

Directions

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.

https://www.myrecipes.com/recipe/slow-cooker-veggie-chili

https://freerecipenetwork.com/slow-cooker-veggie-chili/

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.

Leave a Comment

Your email address will not be published. Required fields are marked *