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Vegetarian Chili

January 2nd, 2010 Filed under Food 5 Comments

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

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.

Nutritional Information

Calories: 124  Fat: 0.8g  Protein: 7.4g  Carbohydrate: 24.5g  Fiber: 7g  Iron: 2mg  Sodium: 566mg  Calcium: 63mg