It seems everyone has a veggie chili recipe and like everyone, I think mine is totally the best. I actually wasn’t going to post this but I was going to type it up to send a friend and thought, heck why not just put it on the blog?

So here is my ‘this-is-the-best-chili-you’ll-ever-have’ recipe:

2 large carrots diced (1 cup)
2 or 3 celery ribs diced (1/2 cup)
1 medium sweet onion diced
2 8 oz pkgs of sliced fresh mushrooms
1 large zucchini diced (1 1/2 cup)
1 yellow squash diced (1 cup)

1 Tbsp Chili powder
1 tsp dried basil
1 tsp ground seasoned pepper

1 8 oz can tomato sauce
3 cups tomato juice (or you can use salsa for an extra kick)
2 14 1/2 oz cans of diced tomatoes undrained
4 15 oz cans of pinto, black, great Northern or kidney beans (any combo you want) rinsed and drained
1 cup of frozen corn

1. Saute first 3 ingredients in 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, basil and pepper and saute for more 5 more minutes

2. While that is sauteing, stir together tomato sauce and tomato juice in a 6 qt slow cooker.

Stir in diced tomatoes, beans and corn.

Add carrot/onion/veggie mixture.

3. Cover and cook on low for 8 hours.


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