Nancy’s Vegetarian Chili

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  • Ready in: Prep Time: 25 Minutes, Cook Time: 8 Hours, 18 Minutes
  • Serves: 10
  • Complexity: medium
  • Calories: 124
Nancy’s Vegetarian Chili

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

Directions

  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.
  3. Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.

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