Garden Veggie Chili – CE
  • Clean Eating
  • meatless, skinny, slow cooker
Garden Veggie Chili – CE
  • Clean Eating
  • meatless, skinny, slow cooker
Servings:

Ingredients

Prep
  • 8 oz bag baby carrots
  • 2 C frozen chopped celery, pepper onion blend
  • 16 oz fresh sliced mushrooms
  • 1 T chili powder
  • 1 t dried basil
  • salt and pepper to taste
  • 4 oz can tomato paste
  • 4 can pinto beans or black beans
  • 3 C tomato juice
  • 1 yellow squash
On Cooking Day
  • 8 oz frozen corn

Instructions

To Assemble
  1. Add all ingredients to zippered bag.
  2. Cube squash into bite-sized pieces. Add to bag with the other ingredients. Zip to seal and squish around to mix.
To Cook
  1. Pour contents of bag into slow cooker. Add 8 ounce bag frozen corn.
  2. Cook on low for 6 – 8 hours.

Ingredients

Prep
  • 8 oz bag baby carrots
  • 2 C frozen chopped celery, pepper onion blend
  • 16 oz fresh sliced mushrooms
  • 1 T chili powder
  • 1 t dried basil
  • salt and pepper to taste
  • 4 oz can tomato paste
  • 4 can pinto beans or black beans
  • 3 C tomato juice
  • 1 yellow squash
On Cooking Day
  • 8 oz frozen corn

Instructions

To Assemble
  1. Add all ingredients to zippered bag.
  2. Cube squash into bite-sized pieces. Add to bag with the other ingredients. Zip to seal and squish around to mix.
To Cook
  1. Pour contents of bag into slow cooker. Add 8 ounce bag frozen corn.
  2. Cook on low for 6 – 8 hours.
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