Slow Cooker Veggie Chili......

[Guest guest]

The basic recipe is in the January issue of Southern Living magazine.... I

changed the way I made it to accomodate my electric skillet and added garlic

powder and a touch of Splenda to cut the acid in the tomato products. I guess

you could do the chopping in a Cuisinart but I think this recipe needs the

" chunkiness " of the vegetables and I like to see the results of my hand chopping

in something like this....very satisfying. I hope try it.....I give it 5

stars! And you will notice in the nutrition information at the bottom of the

recipe that it only has 24.6 carbs per 1 1/2 cup serving....wow!

 

I did freeze some the first time I made it and probably won't freeze it again.

After it was reheated, in the microwave, just enough to heat it, the texture of

the vegetables was kinda

" mushy " .....not horrible but not as good as when it was made. SO, I plan on

just making it and then having it several times that week when I make it.

Nancy C.

 

 

Slow-Cooker Veggie Chili

 

Makes 15 servings, Prep time is 25 minutes, Cooking time is 8 hours

 

Use any variety of your favorite beans ( I used two cans of light red kidney

beans

and two cans of large butter beans)

 

2 large carrots, diced ( I used 4 because we LOVE carrots)

2 celery ribs, diced

1 large sweet onion, diced

Vegetable cooking spray

 

2 (8 oz.) packages of sliced mushrooms (or buy whole ones and slice them

yourself, which I did because

the loose ones were cheaper and looked WAY fresher.)

1 large zucchini, chopped....I sliced down the middle, down the middles again

to have 4 long pieces than chopped.

1 large yellow squash, cut the same as the zucchini

1 Tbsp. chili powder

1 tsp. cumin (I added this, the original recipe does not call for cumin)

1 tsp. dried basil

1 tsp. pepper (or seasoned pepper)

1 (8 oz.) can tomato sauce

3 cups tomato juice ( I used slightly more)

2 (14 1/2 oz.) cans of diced tomatoes, undrained

4 (15 oz.) cans beans....pinto, black, great Northern, kidney beans,

chickpeas, or large butter beans (drained & rinsed)

1 cup frozen whole kernel corn

 

Saute carrots, celery and onion in a pan sprayed with non-stick spray....over

medium high heat (I used my Salad Master elec. skillet) until onions are

translucent. Add mushrooms... ( I had so many mushrooms that they would not

fit in my elec. skillet so I added the chili powder, cumin and pepper at this

point to the carrot mixture...cooked for another three minutes and then

transferred them to the slow-cooker insert and then proceeded) Then I cooked

the mushrooms, and the zucchin and yellow squash to the pan and sauted them for

about 10 minutes before adding to crockpot insert. Add tomato juice, tomato

sauce and diced tomatoes to the crockpot with the other ingredients, stir well.

Add the beans and the corn. Cover and cook on low for 8 hours.

 

Adding salt is opitional as it does not call for any....it doesn't seem to

need much...and I added a little garlic powder and a 1 tsp. of Splenda to cut

the acid of all of the tomato products.

 

Note: Cool leftovers, and freeze in plastic containers or in ziplock freezer

bags for up to 2 months.

 

This was right up my alley because I love vegetables and it was absolutely

delicious and very filling. We had a salad and sourdough jalapeno/cheddar swirl

bread with it and sprinkled a little bit shredded cheddar on it for added color

and calcium..... totally optional.

 

Nutritional information on the Veggie Chili per 1 1/2 cup serving:

 

Calories: 124; Fat 0.8 g (Sat 0.1 g., Mono 0.1 g, Poly 0.2 g.); Protein: 7.4

g.; Carbs: 24.5 g.; Fiber: 7 g.; Chol: 0 mg;

Iron: 2 mg; Sodium 566 g.; Calc: 63 mg

 

 

 

 

 

 

 

 

[Guest guest]

this looks great!!

-

nancihank

Thursday, March 06, 2008 3:58 PM

Re: Slow Cooker Veggie Chili......

 

 

 

The basic recipe is in the January issue of Southern Living magazine.... I

changed the way I made it to accomodate my electric skillet and added garlic

powder and a touch of Splenda to cut the acid in the tomato products. I guess

you could do the chopping in a Cuisinart but I think this recipe needs the

" chunkiness " of the vegetables and I like to see the results of my hand chopping

in something like this....very satisfying. I hope try it.....I give it 5 stars!

And you will notice in the nutrition information at the bottom of the recipe

that it only has 24.6 carbs per 1 1/2 cup serving....wow!

 

I did freeze some the first time I made it and probably won't freeze it again.

After it was reheated, in the microwave, just enough to heat it, the texture of

the vegetables was kinda

" mushy " .....not horrible but not as good as when it was made. SO, I plan on

just making it and then having it several times that week when I make it.

Nancy C.

 

Slow-Cooker Veggie Chili

 

Makes 15 servings, Prep time is 25 minutes, Cooking time is 8 hours

 

Use any variety of your favorite beans ( I used two cans of light red kidney

beans

and two cans of large butter beans)

 

2 large carrots, diced ( I used 4 because we LOVE carrots)

2 celery ribs, diced

1 large sweet onion, diced

Vegetable cooking spray

 

2 (8 oz.) packages of sliced mushrooms (or buy whole ones and slice them

yourself, which I did because

the loose ones were cheaper and looked WAY fresher.)

1 large zucchini, chopped....I sliced down the middle, down the middles again

to have 4 long pieces than chopped.

1 large yellow squash, cut the same as the zucchini

1 Tbsp. chili powder

1 tsp. cumin (I added this, the original recipe does not call for cumin)

1 tsp. dried basil

1 tsp. pepper (or seasoned pepper)

1 (8 oz.) can tomato sauce

3 cups tomato juice ( I used slightly more)

2 (14 1/2 oz.) cans of diced tomatoes, undrained

4 (15 oz.) cans beans....pinto, black, great Northern, kidney beans,

chickpeas, or large butter beans (drained & rinsed)

1 cup frozen whole kernel corn

 

Saute carrots, celery and onion in a pan sprayed with non-stick spray....over

medium high heat (I used my Salad Master elec. skillet) until onions are

translucent. Add mushrooms... ( I had so many mushrooms that they would not fit

in my elec. skillet so I added the chili powder, cumin and pepper at this point

to the carrot mixture...cooked for another three minutes and then transferred

them to the slow-cooker insert and then proceeded) Then I cooked the mushrooms,

and the zucchin and yellow squash to the pan and sauted them for about 10

minutes before adding to crockpot insert. Add tomato juice, tomato sauce and

diced tomatoes to the crockpot with the other ingredients, stir well. Add the

beans and the corn. Cover and cook on low for 8 hours.

 

Adding salt is opitional as it does not call for any....it doesn't seem to

need much...and I added a little garlic powder and a 1 tsp. of Splenda to cut

the acid of all of the tomato products.

 

Note: Cool leftovers, and freeze in plastic containers or in ziplock freezer

bags for up to 2 months.

 

This was right up my alley because I love vegetables and it was absolutely

delicious and very filling. We had a salad and sourdough jalapeno/cheddar swirl

bread with it and sprinkled a little bit shredded cheddar on it for added color

and calcium..... totally optional.

 

Nutritional information on the Veggie Chili per 1 1/2 cup serving:

 

Calories: 124; Fat 0.8 g (Sat 0.1 g., Mono 0.1 g, Poly 0.2 g.); Protein: 7.4

g.; Carbs: 24.5 g.; Fiber: 7 g.; Chol: 0 mg;

Iron: 2 mg; Sodium 566 g.; Calc: 63 mg

 

[Guest guest]

I find that if I reheat soups and chili's on the stove top instead of the

microwave, the texture of the veggies and beans do not change.

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

 

[Guest guest]

Yes....but, it wasn't the reheating in the micorwave, or the stove top, that

caused the change in the

texture of the vegetables.....it was the freezing. Which I know sounds

strange. I was not expecting it. I have been cooking, canning and freezing

for 45 years and the only other vegetable that ever got mushy was potatoes

that had been cooked in soups or stews. I always take them out and add

fresh ones when reheating. I don't know what it was but the vegetables

definitely changed texture and heating in the microwave for one minute

shouldn't do that and the veggie chili that I heated in a saucepan had the

same

not great texture. I just plan on not freezing it next time.

 

I was head chef and kitchen manager of a restaurant and we made ahead

many dishes that we reheated in the microwave with no problem. And, I cooked

for

a family of up to 11 in the last 25 years so cooking is one thing I usually

don't have

any problems with.....but, there can always be a first time.

Nancy C.

 

 

I find that if I reheat soups and chili's on the stove top instead of the

microwave, the texture of the veggies and beans do not change.

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

 

[Guest guest]

reheating frozen soups and chili.

I only have a problem if a recipe contains potatoes. Those things are

so wrong frozen and reheated.........yuck!

 

Donna

[Guest guest]

Definitely.....and thank goodness there are no potatoes in the

Slow Cooker Veggie Chili.....that would up the carbs probably

more than I could have. As it is with the corn being the only

vegetable that is high on the Glycemic Index, I sure wouldn't

want to add potatoes to the mix. It is nice to have a filling

veggie chili that is so low in total carbs per serving. I am a Type II

diabetic

and so have to really watch those dadgum carbs.

Nancy C.

 

 

reheating frozen soups and chili.

I only have a problem if a recipe contains potatoes. Those things are

so wrong frozen and reheated.........yuck!

 

Donna