Trim-It-Down Tuesday: Slow Cooker Veggie Chili

I have to be honest here... I haven't tried this recipe yet. BUT, we are trying it tomorrow night, and I'll be back to report on how it turned out. Slow cooker recipes tend to turn out pretty well, so I'm going ahead and posting this one.

***Edit*** This recipe is fabulous!!! Really very tasty and filling. My sister subbed one can of Rotel to spice it up a bit - yummy!

Slow Cooker Veggie Chili

Prep time: 25 mins.
Cook time: approx. 8 hrs.

Add a dash of your favorite hot sauce for some extra heat, and use a variety of your favorite beans if you wish.

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.

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

Nutritional Information
Calories: 124 (0.0% from fat)
Fat: 0.8g (sat 0.1g,mono 0.1g,poly 0.2g)
Protein: 7.4g
Carbohydrate: 24.5g
Fiber: 7g
Cholesterol: 0.0mg
Iron: 2mg
Sodium: 566mg
Calcium: 63mg