When I was in chiropractic school, I used to spend long hours in labs or at clinic. Sometimes, using a slow-cooker was the best and most delicious way to come home to a healthy meal. A friend sent me this recipe and I loved it! Even my meat-lover of a husband found it delicious.
Slow-Cooker Veggie Chili
Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans if you wish.
Preparation Time: 25 minutes minutes
Cooking Time: 8 hours, 18 minutes minutes
Yield: Makes 15 servings (serving size: 1 1/2 cups)
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
1. 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.
2. 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.
CALORIES 124 (0.0% from fat); FAT 0.8g (sat 0.1g,mono 0.1g,poly 0.2g); IRON 2mg; CHOLESTEROL 0.0mg; CALCIUM 63mg; CARBOHYDRATE 24.5g; SODIUM 566mg; PROTEIN 7.4g; FIBER 7g
Southern Living, JANUARY 2008
found through myrecipes.com