Thursday, January 6, 2011

Slow Cooker Veggie Chili

http://designsbygollum.blogspot.com/



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.

















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

4 comments:

  1. yummy! you should come link this up to my What's Cooking Wednesday linky next week. That'll warm your insides!

    Diane

    ReplyDelete
  2. That looks so good. Warming and filling both.

    ReplyDelete
  3. Definitely trying this one! I am glad to find your site!

    ReplyDelete
  4. Delicious! Perfect for any day!

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