Slow-Cooker Veggie Chili from: www.southerncooking.com


Nothing like something from the slow-cooker for game watching! I'd serve with some 'poppin' fresh bread sticks'. Yumma!! Add a dash of hot sauce to your bowl for extra heat. Use a variety of your favorite beans if you wish.

Prep Time: 25 minutes
Cook Time: 8 hour(s) 18 minutes
Yield: Makes 15 servings (serving size: 1 1/2 cups)

Ingredients:

* 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

Preparation:

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.


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