VEGGIE CHILI

 This recipe is from a 2008 SL magazine.

2 large carrots, diced (1 cup)

2 celery ribs, diced (1/2 cup)

1 medium-size sweet onion, diced

Vegetable oil cooking spray

2 (8-oz each) pkgs sliced fresh mushrooms

1 large zucchini, chopped (1 1/2 cups)

1 yellow squash, chopped (1 cup)

1 Tbsp chili powder

1 tsp dried basil

1 tsp seasoned pepper

1 (8-oz) can tomato sauce

3 cups tomato juice

2 (14.5-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 the first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onion is translucent. Add the mushrooms, zucchini and squash; saute 3 more minutes.

Stir together the tomato sauce and tomato juice in a 6-qt slow cooker until smooth. Stir in the diced tomatoes, beans, corn. and carrot mixture. Cover and cook on Low setting 8 hours.

Leftovers may be frozen in freezer containers or freezer bags for up to 2 months.

*Personally, I prefer chili beans, undrained, for 1 or 2 cans of the beans.

sl photo