Slow-Cooker Veggie Chili

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

1. Saute 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; saute 3 more minutes. Add chili powder and next 2 ingredients, and saute 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.

carrots, celery, sweet onion, vegetable oil cooking spray, fresh mushrooms, zucchini, yellow squash, chili powder, basil, pepper, tomato sauce, tomato juice, tomatoes, pinto beans, kernel corn

Taken from www.food.com/recipe/slow-cooker-veggie-chili-404923 (may not work)