Slow-Cooker Veggie Chili - cooking recipe

Ingredients

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

Preparation

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.
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.