Food and Recipes Recipes Slow-Cooker Veggie Chili Be the first to rate & review! Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans, if you wish, in this Slow-Cooker Veggie Chili recipe. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Caroline M. Cunningham Prep Time: 25 mins Cook Time: 8 hrs 18 mins Total Time: 8 hrs 43 mins Yield: Makes 15 servings (serving size: 1 1/2 cups) Jump to Nutrition Facts 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 Directions 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. Rate it Print Nutrition Facts (per serving) 124 Calories 1g Fat 25g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 124 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Sodium 566mg 25% Total Carbohydrate 25g 9% Dietary Fiber 7g 25% Protein 7g Calcium 63mg 5% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.