Crock Pot Chili With Vegetables

Crock Pot Chili With Vegetables



I can hear you already going what on earth is that?????



Well.....If words like “crock pot” make you think, “Ew, weird, clicking away now,” don’t–click away


Avoiding things that sound weird will keep you from enjoying things that taste amazing.



So onto the recipe.....



First things first
 Ingredients:
1. 2 whole carrots diced
2. 1 bunch celery chopped
3. 1 whole onion chopped
4. 16 ounces mushrooms chopped
5. 1 whole zucchini chopped
6. 1 whole squash chopped
7. 1 teaspoon basil
8. 1 teaspoon salt
9. 1 teaspoon black pepper
10. 1 can tomato paste
11. 3 cups tomato juice ( not v8)
12. 2 cans diced tomato
13. 60 ounces kidney beans
14. 1 cup frozen corn kernels



Second things steps...
1. Sauté first 3 ingredients in a skillet coated with cooking spray until onions are translucent. 
2. Add mushrooms, zucchini, and squash; sauté 3 more minutes. 
3. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
4. Stir together tomato sauce and tomato juice in a 6-qt. slow cooker until smooth. 
5. Stir in diced tomatoes, next 2 ingredients, and carrot mixture. 
6. 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.


Now simple disclosure I will on occasion borrow pictures from other sites if I did not take one and 
I apologize...The above picture came from www.theveryhungrygradstudent.com



Enjoy !!


Love,
 Kiolbasa Style