Slow-Cooker Veggie Chili

• 2  large carrots, diced (1 cup)
• 2  celery ribs, diced (1/2 cup)
• 1  medium-size sweet onion, diced
• Vegetable cooking spray
• 2  (8-oz.) 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-oz.) can tomato sauce
• 3  cups  tomato juice
• 2  (14 1/2-oz.) cans diced tomatoes, undrained
• 4  (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained
• 1  cup  frozen whole kernel corn

Preparation

1. 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.
2. 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.
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