Slow Cooker Thursday: Veggie Chili

I wasn't going to post this morning because I've been sick all week, but then I was thinking about veggie chili and remembered a post I had done awhile back. 

The pictures in this post weren't done in a slow cooker, but I have done this in the slow cooker and it turned out great. Just add everything into the crock pot and cook on low all day or until the vegetables are cooked to your desired tenderness! It is a great alternative to a meat filled chili. It's got lots of veggies so it is chunky and really, really good. 

Veggie Chili

3 Tbs. or so of EVOO

1/4 c. chopped onion

1/2 c. chopped carrots

3 stalks celery chopped

1/2 green pepper, chopped

1 small yellow squash, chopped

1 small zucchini chopped

4 roma tomatoes, chopped

1 can mushrooms, or fresh, sliced

1 can each Kidney beans, white beans, black beans

1/4 c. cous cous

1 can tomatoe sauce

1 can tomatoe paste

water to thin

seasonings: chili seasoning, garlic powder, pepper, cumin

In a pan add EVOO and heat. Add onion, carrots, celery, and green pepper. Saute for about 5 minutes. Add remaining veggies and cook for another 5 or so minutes. Add beans, couscous, and remaining ingredients. Add seasonings to taste. Cook till heated through and veggies are to desired tenderness.

Veggies before cooking....don't they look pretty? Adding the beans and cous cous

Bubbling away!

The end result...I just have to have my chili with cheese and sour cream....if I had some homemade tortilla chips, that would have been yummy as well.

With Joy UNquenchable,