Slow-Cooker Vegetable Chili

I seem to be making a lot of chilies these days. And apparently the only thing that makes a soup a chili is the addition of chili powder. Here's one that utilizes another of my favorites...the good ol' Crock Pot. It's healthy too...a Mexican minestrone, if you will..,


(Note: Although the other half and a neighbor disagreed with me, I think this could use a little more spice. You might experiment with a bit more chili powder. Or add a dash of cayenne or crushed red pepper....)

Slow-Cooker Vegetable Chili
From Southern Living.
Makes 15 servings.

2 large carrots, diced (1 cup)
2 celery ribs, diced (1/2 cup)
1 medium-size sweet onion, diced
Vegetable cooking spray
2 (8 ounce) packages sliced fresh mushrooms
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 (8 ounce) can tomato sauce
3 cups tomato juice
2 (14 1/2 ounce) cans diced tomatoes, undrained (You could use Rotel-style tomatoes if you'd like.)
4 (15 ounce) cans pinto, 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.

Note: Cool leftovers, and freeze in plastic freezer containers or zip-top plastic freezer bags for up to 2 months.