vegetarian chili

Yay for vegetarian chili! We have a bundle of recipes, but stumbled upon this new one a week or so ago. We love our crockpot. It's easy and perfect for a cold winter night.

So, bundle up and make some for yourself or for someone you love.

Slow-Cooker Vegetarian Chili

2 large carrots, diced (1 cup)
2 celery ribs, diced (1/2 cup)
1 medium-sized sweet onion, diced
Vegetable cooking spray
2 (8-oz) packages 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 1/2 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

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; saute 3 more minutes. Add chili powder and next 2 ingredients, and saute 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.

Yummy.