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Easy Summer crockpot Recipes: Veggie Chili

Discussion in 'Crock Pot / Slow Cooker Recipes' started by Barbara G., Jun 6, 2016.

  1. Barbara G.

    Barbara G. Moderator Staff Member Member

    May 12, 2014
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    1 cup carrots, diced
    1/2 cup celery ribs, diced
    1 medium-sized diced sweet onion
    Vegetable cooking spray
    2 (eight-ounce) packages sliced fresh mushrooms
    1 1/2 cups large zucchini, chopped
    1 cup yellow squash, chopped
    1 tablespoon chili powder
    1 teaspoon dried basil
    1 teaspoon seasoned pepper
    1 (eight-ounce) can tomato sauce
    3 cups tomato juice
    2 (14 1/2-ounce) cans diced tomatoes, in juice
    4 (15-ounce) cans pinto, black, great Northern, or kidney beans, rinsed and drained
    1 cup frozen whole kernel corn


    Spray a large nonstick skillet with cooking spray and sauté carrots, celery, and onions over medium-high heat for 10 minutes, or until the onions become translucent.

    Add mushrooms, squash, and zucchini, and sauté for three minutes more.

    Add chili powder, dried basil, and seasoned pepper, and sauté for five minutes more.

    In the slow cooker, stir together the tomato sauce and tomato juice until smooth, then stir in the diced tomatoes, beans, corn, and sautéed ingredients.

    Cook on low for eight hours.


    Source: Money Crashers

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