Slow Cooker Veggie Chili

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The weather outside is just perfect for some delicious soup. This veggie chili from Southern Living 2008 cooks in the slow cooker for a delicious easy to serve supper meal.

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. 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.

Maxi-Matic MST-250R Elite Cuisine 1-1/2-Quart Round-Shaped Slow Cooker, Red

Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touch Screen Slow Cooker, Stainless

sponsors this week include Barefoot Books, Balboa Pillows Aurora Gifts Little Ones Happy Baby Foods Zutano and PawParrazi