Slow Cooker Veggie Chili
heatherc369
Posts: 1,555 Member
This is one of my favorite go-to recipes! Low in Calories and if I make a pot on Sunday eat it all week for lunch and freeze the rest 
I usually get 1 can of each of the types of beans mentioned
Ingredients:
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
1. 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.
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.
I usually get 1 can of each of the types of beans mentioned
Ingredients:
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
1. 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.
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.
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Replies
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just to clarify, you add the stuff from the frying pan into the crockpot as soon as you get the tomato stuff mixed up, right? Or do you add that later to avoid overcooking the squash? And when do you add the beans? It sounds yummy but I want to make sure I understand how you are cooking it.
Thanks0 -
I just cook all veggies til they are all tender? then throw them in the pot...I really dont think you can mess it up either way though 0
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