Vegetarian

Slow-Cooker Veggie Chli is for Dinner.

Slow-Cooker Veggie Chli takes 25 minutes to prepare.

Slow-Cooker Veggie Chli takes 480 minutes to cook.

Slow-Cooker Veggie Chli makes 15 servings.

The ingredients for Slow-Cooker Veggie Chli 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 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

Here is how you make Slow-Cooker Veggie Chli:

1. Saut? 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; saut? 3 more minutes. Add chili powder and next 2 ingredients, and saut? 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 freezer bags for up to 2 months.Number of Servings: 15Recipe submitted by SparkPeople user SPARKINGMYLIFE.

The nutritional information for Slow-Cooker Veggie Chli is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 107.1

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 288.3 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 6.6 g
• Protein: 5.9 g

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