SLOW-COOKER VEGGIE CHILI

Slow-Cooker Veggie Chili image

Provided by Pinay0618

Categories Stew

Time 8h25m

Yield 15 serving(s)

Number Of Ingredients 15

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2 large carrots, diced (1 cup)
2 celery ribs, diced (1/2 cup)
1 medium sweet onion, diced
vegetable oil cooking spray
2 (8 ounce) 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 ounce) can tomato sauce
3 cups tomato juice
2 (14 1/2 ounce) cans diced tomatoes, undrained
4 (15 ounce) cans pinto beans, black beans, great Northern beans or 4 (15 ounce) cans kidney beans, rinsed and drained
1 cup frozen whole kernel corn

Steps:

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.

Nutrition Facts : Calories 219.9, Fat 1.3, SaturatedFat 0.2, Sodium 352.3, Carbohydrate 42.8, Fiber 12.9, Sugar 6.8, Protein 13.1