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 Kelly and Mark Leishear, Milton, Delaware
This Story Originally Appeared On myrecipes.com

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Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary test

prep:
25 mins
cook:
8 hrs 18 mins
total:
8 hrs 43 mins
Yield:
Makes 15 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

124 calories; fat 0.8g; protein 7.4g; carbohydrates 24.5g; sodium 566mg. Full Nutrition
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