Vegetable Chili - Crock Pot (Slow Cooker)
Calories 174 (4% from fat)
Fat .6 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 1 mg.
Sodium 240 mg.
Carb. 35 gram
Fiber 11 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 13.5 gram
olive oil or vegetable cooking spray
1 cup carrots, peeled and diced
3/4 cup celery ribs, ends removed and celery diced
2 cups sweet onion, diced
3 cups zucchini, chopped
2 cups yellow squash, chopped
1 Tbsp. chili powder
1 tsp. basil, dried
1 tsp. black pepper, ground
1 can (8 oz.) no salt added tomato sauce
3 cups no salt added tomato juice or Low Sodium V8
2 cans (14.5 oz.) no salt added diced tomatoes, NOT DRAINED
2 cans (16 oz.) reduced sodium dark red kidney beans, drained and thoroughly rinsed
2 cans (15.5 oz.) black beans, drained and thoroughly rinsed
1 can (15.1/4 oz.) no salt added whole kernel corn, drained OR
1 cup frozen whole kernel corn
1. Heat a large non-stick frying pan over medium-high heat. Spray with vegetable or olive oil spray. Sauté the carrots, celery and onion in the pan for about 10 minutes or until the onions start to turn translucent. Add the zucchini and squash then sauté for another 3 minutes. Stir in the chili powder, basil, black pepper and cook for a final 3 minutes. Remove from the heat and set aside.
2. In a large 5-6 quart crock-pot pour and stir together the tomato sauce, tomato juice or low sodium V8, cans of diced tomatoes, cans of red kidney beans, cans of black kidney beans and corn. Then add the sautéed vegetables and mix everything together.
3. Cover and cook on low for 7-8 hours.
Yield: 10 Servings - About 1 1/3 Cups Each