Dinner

Slow-Cooker Veggie Chili is for Dinner.

Slow-Cooker Veggie Chili takes 25 minutes to prepare.

Slow-Cooker Veggie Chili takes 498 minutes to cook.

Slow-Cooker Veggie Chili makes 15 servings.

The ingredients for Slow-Cooker Veggie Chili are:

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 Tbsp. chili powder
1 tsp. dried basil
1 tsp. 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 (any combination)
1 cup frozen whole kernel corn

Here is how you make Slow-Cooker Veggie Chili:

1. Saute first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; saute 3 more minutes. Add chili powder and next 2 ingredients, and saute 5 more minutes. 2. 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 bags for up to 2 months.Makes 15 servings (1 1/2 cups for each serving)Number of Servings: 15Recipe submitted by SparkPeople user SARAHP130.

The nutritional information for Slow-Cooker Veggie Chili is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 156.6

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 553.5 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 9.8 g
• Protein: 8.9 g

Slow-Cooker Veggie Chili is Spanish cuisine.

The dietary needs meet for Slow-Cooker Veggie Chili is Vegetarian