Slow-Cooker Veggie Chili

Name: Slow-Cooker Veggie Chili
Prep time: 8 h 43 min
Cook time: 8 h 43 min
Total time: 8 h 43 min
Yield: 15
Cuisine: American
Ingredients: 822 grams diced tomatoes, undrained; 227 grams tomato sauce; 237 milliliters large carrots, diced; 118 milliliters celery ribs, diced; 1 Tbsp chili powder; 237 milliliters frozen whole kernel corn; 1 teaspoon dried basil; 454 grams packages sliced fresh mushrooms; 2 kilograms pinto, black, great Northern, or kidney beans, rinsed and drained; 1 teaspoon seasoned pepper; 1 medium size sweet onion, diced; 710 milliliters tomato juice; 237 milliliters yellow squash, chopped; 355 milliliters large zucchini, chopped

Slow-Cooker Veggie Chili is a gluten free and vegan main course. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 197 calories, 13g of protein, and 1g of fat each. This recipe is typical of American cuisine. It can be enjoyed any time, but it is especially good for The Super Bowl. A mixture of tomato juice, tomato sauce, kidney beans, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 8 hours and 43 minutes.

Instructions

Saut first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent.

Ingredients you will need

Cooking Spray

Onion

Equipment you will use

Frying Pan

Add mushrooms, zucchini, and squash; saut 3 more minutes.

Ingredients you will need

Mushrooms

Zucchini

Squash

Add chili powder and next 2 ingredients, and saut 5 more minutes.

Ingredients you will need

Chili Powder

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.

Ingredients you will need

Tomato Juice