Slow-Cooker Veggie Chili - 24.5g Carbs, 7g Fiber
From: Southern Living JANUARY 2008
Add a dash of hot sauce to your bowl for extra heat. Use a variety
of your favorite beans if you wish.
COOK TIME:8 Hours, 18 Minutes
PREP TIME:25 Minutes
COURSE: Main Dishes, Soups/Stews
Servings: 15
Serving size: 1 1/2 cups
2 large carrots, diced (1 cup)
2 celery ribs, diced (1/2 cup)
1 medium-size sweet onion, diced
Vegetable cooking spray
2 (8oz pkg) 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 (8oz can) tomato sauce
3 cups tomato juice
2 (14 1/2 oz cans) diced tomatoes, undrained
4 (15oz cans) pinto, black, great Northern, or kidney beans, rinsed
and drained
1 cup frozen whole kernel corn
1. Saute 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.
Servings: 15
Serving size: 1 1/2 cups
Nutrition per Serving:
124 Calories, 0% Calories from fat, 0.8g Fat, 0.1g Saturated fat,
0.1g Monounsaturated fat, 0.2g Polyunsaturated fat, 7.4g Protein,
24.5g Carbs, 7g Fiber, 0mg Cholesterol, 2mg Iron, 566mg Sodium,
63mg Calcium
