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Slow-Cooker Veggie Chili

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  • Michele
    * Exported from MasterCook * Slow-Cooker Veggie Chili Recipe By : Slow-Cooker Veggie Chili Serving Size : 15 Preparation Time :0:00 Categories :
    Message 1 of 1 , Nov 9, 2011
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      * Exported from MasterCook *



      Slow-Cooker Veggie Chili



      Recipe By : Slow-Cooker Veggie Chili

      Serving Size : 15 Preparation Time :0:00

      Categories :



      Amount Measure Ingredient -- Preparation Method

      -------- ------------ --------------------------------

      2 large carrots -- diced (1 cup)

      2 celery ribs -- diced (1/2 cup)

      1 medium-size sweet onion -- diced

      Vegetable cooking spray

      2 packages sliced fresh mushrooms -- (8-oz.)

      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 can tomato sauce -- (8-oz.)

      3 cups tomato juice

      2 cans diced tomatoes -- (14 1/2-oz.) undrained

      4 cans pinto -- (15-oz.) black, great Northern, or kidney
      beans, rinsed and drained

      1 cup frozen whole kernel corn



      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.



      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.



      Description:

      "Add a dash of hot sauce to your bowl for extra heat. Use a variety of
      your favorite beans if you wish."

      Source:

      "All You"

      Copyright:

      "OCTOBER 2009"

      - - - - - - - - - - - - - - - - - - -



      Per Serving (excluding unknown items): 39 Calories; trace Fat (7.4% calories
      from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
      292mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.



      NOTES : (serving size: 1 1/2 cups)







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