Slow-Cooker Veggie Chili

I’m not sure of the origin of this recipe, but it’s been changed several times to suit our taste. Add a dash of hot sauce to your bowl if you’d like extra heat.

1 tsp vegetable oil
2 large carrot, diced (1 cup)
2 ribs celery, diced (1/2 cup)
1 large sweet onion, diced
1 large green bell pepper, diced
1 large jalapeño pepper, seeded and diced
2 8 oz packages sliced fresh crimini mushrooms
1 large zucchini, chopped (1 1/2 cups)
1 medium yellow squash, chopped (1 cup)
1 Tbsp chili powder
1 tsp dried basil
1 tsp seasoned salt
1/2 tsp black pepper
1 8 oz can (8-oz.) can tomato sauce
3 cups V-8 juice
4 cups freezer tomatoes, thawed (or 2 14 oz cans)
1/2 pound dry pinto beans, cooked and drained (or 2 15 oz cans)
1/2 pound dry black beans, cooked and drained (or 2 15 oz cans)
1 cup frozen whole kernel corn

1. In a large skillet over medium heat, warm the oil. Saute the carrots, celery, onions and both peppers until the onions are translucent. Add the mushrooms and both squashes and saute about 5 minutes more. Stir in spices and cook one minute more.
2. Stir together tomato sauce and V-8 juice in a 6-qt. slow cooker until smooth. Stir in tomatoes, beans, corn, and carrot mixture. Cover and cook on low for 8 hours.

Servings: 15

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