Vegetable Chili in the Slow Cooker

by Anne Bennett on November 19, 2010

Yesterday I began planning our Thanksgiving menu without a working kitchen. I am not panicking. I have been told that my kitchen will be functional after this weekend, but in the meantime, I am sourcing fully cooked turkey dinners. It is not that I distrust my husband. Rather, it is because, after 29 years of marriage–our wedding anniversary will fall, ironically, on Thanksgiving day–I have been down this remodeling road with him before. We have a history of failed deadlines.

In the interest of civility, I will segue to the vegetable chili I made yesterday in the slow cooker, from a recipe I adapted from myrecipes.com. The original version called for double the amounts I used here. If you want that much chili, go for it.

It’s a good counterpart to the beef chili I posted last week, plus it features an interesting variety of vegetables. I don’t usually add mushrooms to chili but they lent a meaty taste that I really liked.

As we gear up for a plethora of fat-laden holiday meals and treats, it’s a good idea to have some low fat, delicious recipes under our belts to help keep us more or less on track. This chili comes in at only 124 calories for a one-and-one-half cup serving. Whew. Something that doesn’t break the calorie bank. Nice.

1 large carrot, diced
1 celery rib, diced
1 onion, chopped
1 (8-oz.) package mushrooms, sliced (I used baby bellas)
1 zucchini, chopped
1 T. chili powder
1 t. dried basil
1/2 t. pepper
1 (8-oz.) can tomato sauce
1 (6-oz.) can tomato juice
1 (14 1/2-oz.) can diced tomatoes, undrained
2 (15-oz.) cans white, black or kidney beans, drained and rinsed
1 cup frozen corn

Saute carrot, celery and onion in a nonstick skillet coated with cooking spray until onions are tender. Add mushrooms and zucchini and continue to saute for about 3 minutes. Add chili powder, basil and pepper. Transfer to slow cooker.

Add tomato sauce, tomato juice, diced tomatoes, beans and corn. Cover and cook on LOW for 8 hours. Season to taste with salt.

Leftovers can be frozen for up to two months.

Serves: 6
WW SmartPoints per serving: 3

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{ 1 comment… read it below or add one }

Courtney November 20, 2010 at 7:24 am

Love this! I made some chili and stashed it in the freezer a few weeks ago. It completely SAVED ME this week for lunches. I pureed some leftover veggies to add some bulk and it worked famously.

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