Slow Cooker Veggie Chili

I absolutely LOVE LOVE LOVE my slow cooker!! If I could adapt every single recipe into a slow cooker, I'd be in heaven! With a colorful combo of canned, frozen, and fresh vegetables, this hearty meatless chili will even have the kids begging for seconds!!  Serve toppings alongside for a chili bar: low-fat sour cream, low-fat cheddar, green onions, and minced jalapeño or add a dash of hot sauce to your bowl for extra heat. You can also use a variety of your favorite beans if you wish.


  • 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 
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.

Nutritional Information Amount per serving 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 

Source: Southern Living

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