Slow-Cooker Veggie Chili

Slow-Cooker Veggie Chili
Photo by Jennifer Davick

Ingredients

  • 1 teaspoon dried basil
  • 2 (8-oz.) packages sliced fresh mushrooms
  • 1 cup frozen whole kernel corn
  • 2 large carrots, diced (1 cup)
  • 2 celery ribs, diced (1/2 cup)
  • 1 large zucchini, chopped (1 1/2 cups)
  • 2 (14 1/2-oz.) cans diced tomatoes, undrained
  • + 8 more ingredients
    • 1 medium-size sweet onion, diced
    • Vegetable cooking spray
    • 1 (8-oz.) can tomato sauce
    • 1 yellow squash, chopped (1 cup)
    • 1 tablespoon chili powder
    • 3 cups tomato juice
    • 1 teaspoon seasoned pepper
    • 4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained

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 tomat...

View full recipe at My Recipes

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