Name: Slow-Cooker Veggie Chili
Prep time: 25 min
Cook time: 8 h 18 min
Total time: 8 h 43 min
Yield: Makes 15 servings (serving size: 1 1/2 cups)
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

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.

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Slow-Cooker Veggie Chili

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